½ kg of hake
1 or 2 carrots
3 tablespoons oil
Salt and pepper
They clean the fish well and season with salt and lemon.
In a saucepan put the leafless onion, carrots and parsley. Vegetables are placed on these fish with oil and seasoned salt, lemon and a generous helping of pine nuts on top. Two cups of water.
Boil well covered over low heat, adding boiling water or white wine if consumed.
Variations and tips: other fish that go well beyond hake are whiting, croaker or eel. Serve with mayonnaise sauce.