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Hake with green sauce

Atún con salsa de tomate a las hierbas


  • 8 hake steaks medium (2 cm. thick)
  • 2 cloves garlic
  • Virgin olive oil
  • 1 tablespoon flour
  • Fish broth
  • Chopped parsley and salt
  • 4 eggs
  • 16 asparagus
  • 1 can of peas


Put in a bowl (not necessary a clay bowl) the garlic clove chopped with 4 tablespoons olive oil, and half of the peas.

When it starts to brown add the flour and stir well until they come undone.

Then add a few water or fish broth (if we have a few amount of asparagus broth it’s also good to add).

Cook the eggs, let they cool and cut in half. Then pour the parsley, the hake steaks and let it cook for 2 or 3 minutes per side and then will be ready.

Serve the hake, accompanied by boiled egg, peas, and garnish with asparagus.