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Hake stuffed with sun-dried tomatoes and potato risotto

HAKE STUFFED WITH SUN-DRIED TOMATOES AND POTATO RISOTTO

Name: Hake stuffed with sun-dried tomatoes and potato risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 large waxy potatoes (150 g each); 4 cod or hake fillets 100 g sun-dried tomatoes; ½ onion; 1 clove of garlic; 300 ml fish stock; ½ bunch of chives 2 limes; 3 tbsp olive oil; Salt and pepper (seasoning); Toothpicks

Ingredients for 4

4 large waxy potatoes (150 g each)
4 cod or hake fillets

100 g sun-dried tomatoes
½ onion
1 clove of garlic
300 ml fish stock
½ bunch of chives

2 limes
3 tbsp olive oil
Salt and pepper (seasoning)
Toothpicks

Home/
Hake stuffed with sun-dried tomatoes and potato risotto

HAKE STUFFED WITH SUN-DRIED TOMATOES AND POTATO RISOTTO

EUPOTATOES28755 website 820x480 recipes 01 98

Preparation time: 10 MIN Cooking time: 30 MIN

Peel the potatoes and cut them into small 5 mm cubes.
Peel and chop the onion and garlic and fry in 2 tbsp olive oil.
Add the potato cubes and moisten them with the fish stock. Fry the potato cubes until they have absorbed all the moisture. Season with salt and pepper.
Chop the sun-dried tomatoes. Add them to the potatoes, together with the finely chopped chives. The potato risotto is ready.

Fry the fillets in 1 tablespoon of olive oil and season with salt and pepper.
Divide the potato risotto between 4 plates. Lay the skate on top and sprinkle with lime juice. Grate the zest of 1 lime and sprinkle it over the fish.