Hake Casserole Recipe in Coconut Milk with vegetables

Ingredients to make Hake Casserole in Coconut Milk with vegetables:

• 2 Hake fillets
• 2 potatoes
• 1 carrot
• 2 tomatoes
• 1 onion
• coconut milk
• 1 teaspoon of Paprika
• 2 garlic cloves
• salted
• Pepper

How to make Hake Casserole in Coconut Milk with vegetables:

1. Prepare the ingredients. Coconut milk is prepared briefly: For the 400 gr. that we need 150 grams is needed. Grated coconut and 500 cc. of water. Boil both ingredients for 2 minutes, let it rest until it cools, then process for 6, 7 minutes and drain the pasta in cheesecloth.
2. Peel and cut the potatoes into cubes and the carrots into slices. Cook them in plenty of salted water until they are tender, but do not fall apart. Book.
3. Finely chop the onion and cut the tomatoes into small cubes.
4. In a pan with a little oil, blanch the onions, then add the tomato, cover and leave for a few minutes over medium heat.
5. Add the carrots, the crushed garlic cloves, season with salt, pepper and paprika, mix.
6. Add half of the milk.
7. Add the potatoes and season again with salt, pepper and if you like, a few sprigs of coriander. Cover and let the flavors concentrate for a few minutes over low heat.
8. Arrange the hake fillets on top, being careful so that they break. Cover the pan and cook until the fish is tender.
9. Serve and enjoy.