Slow-cooked hake in cascabel oil with corn tortillas from The Guardian Feast Supplement, September 8, 2018: Mexican Recipe Special (page 5) by Yotam Ottolenghi

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Notes about this recipe

  • blintz on November 07, 2019

    Wow! This is easy and delicious. We used local tortillas and added sliced avocado to each plate. Definitely making this for company next time. It could do its 45 minutes of slow cooking (under a small plate) during appetizers. Don't be put off by the cup of olive oil! Served with very roasted, crispy Brussels.

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