1 ripe avocado, diced
1 kg of fish cut into strips (hake, cod)
2 cups white dry wine
1 cup water
1 sprig of fresh parsley
2 cloves garlic, minced
1 sprig of bay leaves
1 tablespoon dried oregano
1/2 teaspoon black pepper
Salt and black pepper to taste
Dressing
4 sprigs of fresh thyme, chopped
1/2 cup chopped salted parsley
1 cup finely chopped onion
2 tablespoons white vinegar
6 tablespoons olive oil
3 tablespoons mustard
1 sweet paprika seed
Salt and black pepper to taste
1 ripe avocado, diced
1 kg of fish cut into strips (hake, cod)
2 cups white dry wine
1 cup water
1 sprig of fresh parsley
2 cloves garlic, minced
1 sprig of bay leaves
1 tablespoon dried oregano
1/2 teaspoon black pepper
Salt and black pepper to taste
Dressing
4 sprigs of fresh thyme, chopped
1/2 cup chopped salted parsley
1 cup finely chopped onion
2 tablespoons white vinegar
6 tablespoons olive oil
3 tablespoons mustard
1 sweet paprika seed
Salt and black pepper to taste
Put the wine, water, parsley, garlic, bay leaves, oregano, peppers, and salt in a saucepan
Simmer over low heat for 20 minutes
Add the fish, cook for five minutes, then remove from heat
Let it cool and refrigerate overnight
Mix all dressing ingredients and refrigerate overnight
Place the ripe avocado in a serving dish, add the drained fish, and drizzle with the dressing
Serve immediately.
