A typical Portuguese recipe, hake seasoned with salt and pepper, that goes in the oven with layers of potatoes, boiled eggs cut into round slices, drizzled with a sauce prepared with olive oil, onions and garlic, sprinkled with chopped parsley.
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Hake
- Onion
- Garlic
- Potatoes
- Eggs
- Olive oil
- Bay leaf
- Parsley
- Pepper
- Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HAKE À GOMES DE SÁ (hake with potatoes and eggs)
Step 1: Wash and peel the potatoes. Cook them in a pan with water seasoned with salt. When the potatoes are cooked cut them into round slices. Set aside.
Step 2: Season the hake with salt and pepper and cook in a pan with water. When the fish is cooked, remove the skin and bones and cut into large chunks. Cook the eggs in another pan. When the eggs are cooked, peel and cut them into round slices. Set aside.
Step 3: In a large saucepan, add the olive oil, the onions cut into round slices, the peeled garlic and the bay leaf. Sauté on a low heat until the onion start to turn golden, stirring occasionally.
Step 4: Preheat the oven to 180ºC (350ºF).
Step 5: In a baking dish, place a layer of potatoes, a layer of hake and another layer of potatoes. Garnish with the egg slices and drizzle with the onion and olive oil mixture. Bake for about 25 minutes.
Step 6: Remove from oven, sprinkle with chopped parsley and serve.
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Hake “à Gomes de Sá” (hake with potatoes and eggs)
A typical Portuguese recipe, hake seasoned with salt and pepper, that goes in the oven with layers of potatoes, boiled eggs cut into round slices, drizzled with a sauce prepared with olive oil, onions and garlic, sprinkled with chopped parsley.
(3 votes, 4.33 out of 5)
- 900 grams (2 pounds) hake
- 3 medium onions
- 4 cloves of garlic
- 1 kg (2 1/4 pounds) potatoes
- 3 eggs
- 100 ml (1/2 cup) olive oil
- 1 bay leaf
- Parsley (to taste)
- Pepper (to taste)
- Salt (to taste)
- Wash and peel the potatoes. Cook them in a pan with water seasoned with salt. When the potatoes are cooked cut them into round slices. Set aside.
- Season the hake with salt and pepper and cook in a pan with water. When the fish is cooked, remove the skin and bones and cut into large chunks. Cook the eggs in another pan. When the eggs are cooked, peel and cut them into round slices. Set aside.
- In a large saucepan, add the olive oil, the onions cut into round slices, the peeled garlic and the bay leaf. Sauté on a low heat until the onion start to turn golden, stirring occasionally.
- Preheat the oven to 180ºC (350ºF).
- In a baking dish, place a layer of potatoes, a layer of hake and another layer of potatoes. Garnish with the egg slices and drizzle with the onion and olive oil mixture. Bake for about 25 minutes.
- Remove from oven, sprinkle with chopped parsley and serve.
