Hake in court bouillon

This is a simple, quick and balanced way to cook hake. This recipe for hake in court bouillon will be inviting on your daily plates or for special occasions. Easy and quick to prepare, this preparation allows you to highlight all the flavors of the fish to the delight of our taste buds.

INGREDIENTS: 4 PERS.

1,5 kg of hake
35 cl of white wine
1 onion
1 carrot
4 cloves
1 shallot
1 bouquet garni (bay leaf, thyme …) salt, pepper

PREPARATION: Preparation 20 min Cooking 40 min

1. Peel the onion and prick it with the cloves. Peel the carrot and cut it into sections. Peel the shallots and cut them into 4.

2. In a large saucepan, pour 70 cl of water as well as the white wine. Add the onion, shallots, carrot, bouquet garni. Salt and pepper generously. Heat everything for 25 minutes. 3. While the broth is cooking, empty and scale the fish. Wash it off and wipe it off.
3. Dip the hake in the hot broth. Cook over low heat for 15 minutes. about. When the fish is well cooked, drain it and arrange it in a dish.