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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the fish into strips about 3/4 inch wide and 3 inches in length. | 2. Heat the oil in a deep pan until smoking hot. Toss the fish in seasoned flour, put into a frying basket and fry until they are golden brown. | 3. Drain well and pile on a hot dish in a pyramid, and serve with sauce. | 4. For Sauce: | 5. Heat 1 Tblsp. olive oil and fry the chopped onion and garlic. | 6. Slice the pepper and tomatoes and put into the pan with the bay leaf, seasoning and a few herbs (including tarragon if available). | 7. Add 1/2 pint water and the white wine and simmer gently for 20 minutes. | 8. Meanwhile beat together the fat and flour. | 9. Sieve the contents of the pan, then return them to the pan with the creamed flour and continue stirring until the sauce thickens; boil for 3 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fillet hake	2	lb		806.9352	0.0	179.5204	4.5333
tomato	3/4			30.1574	6.5174	1.4744	0.3351
bay leaf				-	-	-	-
oil				-	-	-	-
seasoning				-	-	-	-
flour			seasoned	-	-	-	-
herb			mixed	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white wine	1/4			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
garlic clove	1			806.9352	0.0	179.5204	4.5333
flour	1	ounce		103.7591	22.7164	1.6868	0.4026
red pepper	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.