Hotel Marmont

Luxury accommodation in Split, Croatia


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Number of people:
4 people

1 kg of potatoes
1 kg of hake (grouper, John Dory, sea bass or monkfish if any)
1 bunch parsley (can be a little rosemary)
salt and freshly ground pepper
2 dl of white wine
juice of one lemon slices
fish soup or beef cube
2 dl olive oil
very little cold water
4-5 cloves of garlic
1 onion



  Hake overall unit ( can be frozen ) cleaned and cut into 2-3 fingers thick pieces. Can other fish , Dory, grouper , sea bass or monkfish but recently vrime do because of hake fish unfortunately become too expensive for us seniors ….Onion slice on the grater as the small thin slices – circuits .. Put the olive oil . Onion and a little salt zažutiti in olive oil with garlic supplement to Poštak .Add sliced ​​potatoes to approximately 1 – 2cm chunks and fish , so we put half the potato slices and put together the pieces of fish , and the rest of the potatoes put spices Pour the wine , and a little cold water and olive oil in the end.

 Pour the white wine and add a little fish soup if you have not then you can get crushed and cube beef broth whisked with 2 dl of cold water to cover over potatoes and pieces of fish … should be quite a bit of cold water that is liquid to cover and maybe one finger above the liquid . There must be a lot of water added just a little.

If we add all the other composed and more to fry than to cook covered for about 20 minutes on high heat . Finally add the olive oil on top of the front end and with a little serving.
Do not mix just shake the pot platter as shake LEFT right where the simmering broth .

After 20 minutes, remove the lid , add the parsley and cook a little more on medium heat until potatoes are tender.
After that, let it sit for a bit to gregada calmed down and gave us their full flavor .


Before serving mandatory pour olive oil.


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