Pescada Cosida (Boiled Hake)

Ingredients

• a large hake
• a couple of onions
• a large carrot
• a large celery root
• a large bunch of parsley
• some pepper, salt

Method

1. 1

   Cut hake into pieces, make stock with bones and vegetables, strain, and stew fish with peaches, tomatoes, and chickpeas.

2. 2

   Serve with stock and potatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 199. The excerpt below is the record exactly as published.

Pescada Cosida (Boiled Hake) Leitao assado Frangos assados na Grelha (Fillet of Pork in Garlic) (Stewed Fowls) Vitella assada (Roast Veal) Arroz doce Rabanadas Sonhos (Sweet Rice) (Bread Fritters) (Angel's Dreams) Caremelo Copardo (Caramel Cream) Salada de Alface e Queijo (Salad and Cheese) Fructa (Fruit) 502 PORTUGAL Sopa Secca. (Dry Soup.) Take a good large piece of the shin of beef, also ribs, a couple of pigs' ears, and any rough bones. Boil for several hours, skimming very carefully. Let it get cold, and remove the fat. Put on again with some cleaned vegetables of all kinds, a couple of chickens, a bit of ham, and a nice juicy bit of meat cut in pieces, a sliced sausage, and pepper and salt to taste. When all cooked, remove the meat and vegetables (place these neatly on a dish and keep warm, so that they may be eaten afterwards). Strain the stock into another pot, along with some slices of bread and a bunch of sweet herbs in A'hich mint is very pronounced. Boil quickly for ten minutes ; remove the herbs, and put the stock and bread into a wide tureen, which place in the oven till browned. If the dinner is for a small party, the sopa secca ought to be put into small bowls, and, after it is browned, served in the bowls. Carnk Cosida com Hortalica. (Boiled Beef, Vegetables, etc.) Take the meats and vegetables in which the sopa secca has been made, and arrange them neatly on a dish ; reduce some of the stock to a semi-glaze, and pour over. Arroz no Forno. (Savoury Rice.) Take half a pint of stock cullis, and put into it a little chopped parsley, thyme, and a tomato. Boil for ten minutes, then strain it into another pot, and add three 5°3 BANQUETS OF THE NATIONS teacupfuls of Italian cullis, one teacupful of rice which has been thoroughly washed and dried, a teaspoonftil of lemon juice, salt and pepper ; boil for three minutes. Pour into a baking dish and put into a hot oven to finish cooking. When sufficiently cooked, the rice will have absorbed all the liquid and have formed a brown crust on top. Good gravies and sauces can take the place of cullis. Pescada Cosida. (Boiled Hake.) Cut a large hake into nicely shaped pieces, make some good stock with the bones and odd bits, adding a couple of onions cut in quarters, a large carrot, a celery root, a large bunch of parsley, some pepper, salt

Cook this with the app: pantry check, scaling, and the assistant.