I was in Spain for Thanks Giving and I bought a cooking magazine called “Comer Bien”
Great recipes. This is one of them. The original name of the recipe is “Hojaldre de merluza y calabacin”
The recipe yields 4 portions; my daughter and I eat 2 one day and we had the other 2 the next day. It reheats very well and actually tasted even better the second day.
You can substitute the hake for “your favorite” white fish.
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