2 kg. hake
250 grs. black olives
Lemon juice
¼ litre Crismona Hojiblanca
Salt & grounded black pepper
1 kg. tomatoes
1 carrot & 1 courgette

Dice the olives, the courgette and the carrot. Add the Crismona Extra Virgin Olive Oil, the lemon juice and salt and pepper.

Blend the tomato in a liquidiser, adding Crismona Extra Virgin Olive Oil until the mixture is smooth, then add salt and pepper.

Steam the hake in pieces of approx. 150 g.

To serve, first put the blended tomato and the Crismona Extra Virgin Olive Oil onto a plate. Lay the hake over this and cover with the black olive sauce.