Whiting fish 

Happy May 3rd with tasty, delicate, cheap, light and easy to cook, whiting fish. Why is whiting an underrated fish? It's nothing short of a travesty that whiting is often hugely underrated as an eating fish. Prepare whiting as simple as possible. One low-fat method is to poach in white wine and serve with lemon or over rice. The whiting is a fish similar to hake, it is appreciated for its nutritious and tasty meat, suitable for all ages.

The whiting is a fish also known by the name of pier, and is part of the Gadidae family. In nature, it frequents cold and salty waters and for this reason it is widespread in the Atlantic Ocean, in the waters that bathe the of Portugal and Norway. You can also find some specimens in the Adriatic Sea and in the Black Sea. It lives offshore, at depths exceeding 100 meters and rarely approaches the coast. In some areas of Italy it is called differently: for example in Campania it is the Orfacio, in Lazio it is the Morgano and in Abruzzo it is known as Arface.   

This is a very healthy dish barely contains calories, so it will be great for those people who are on a diet, and also very rich now in spring what you want are hot dishes. If you haven't tried it yet, I highly recommend you do so. You won't regret it! Also known as Silver Hake or Hake. Available as whole or fillet. Fresh and Frozen Wild. Lives on or near the bottom in deep continental shelf waters. Fresh caught in Eastern Canada in the Atlantic Ocean.

Ingredients

1 whiting, sliced

3 medium potatoes

Carrots 2

4 cloves of garlic

1 onion

Bay leaves 2

Salt

Olive oil

Vinegar

Water

Preparation

In a pot we will add all the ingredients one by one. The first thing will be to clean the fish and cut it into slices, including the tails and excluding the head. The garlic will be peeled and whole, the onion cut in half into two good pieces, both carrots They will be peeled and cut into cubes, just like potatoes. We will fill the pot with water and add the bay leaves, the sal and a splash of olive oil. The next thing will be to cover the pot and let it cook for about 20-25 minutes. When the potatoes are soft, we will add a nice jet of vinegar and leave another 5 minutes. We just mix! Everyone has a late lunch!

Tip

If you like parsley or coriander you can add a few sprigs in the last 5 minutes of cooking. You can also replace the vinegar with a little lemon juice.