4
Easy
Published 2010
This is a recipe that comes from the Cadiz area of Spain and is usually made with Seville oranges or even blood oranges, which can be quite dramatic. The fish involved is hake, which the Spanish call merluza and are very keen on, as indeed am I. The hake has a black lining to its internal cavity, so it is best either to use fillets or to cut the fish into collops (thick pieces) where the skin is not so noticeable.
Advertisement
Advertisement
No reviews for this recipe