A wonderful dish with a Mediterranean smell and taste of hake in a spicy sauce takes about 15 minutes to prepare, and the rest is cooking. It is very simple to prepare and ready quickly. I believe you will like this recipe of mine. Follow the recipe.
Ingredients: simple, total time: 60 minutes, 4 servings
For Hake and Hot Tomato Sauce:
3 Tablespoons of EVO olive oil
1 medium head onion/ finely chopped
1 spring onion/ or 1/2 leek, green leaves — cleaned and finely chopped
1 medium green pepper/ into thin strips cut in half
1/2 red pepper/ into thin strips cut in half
30 g pitted black olive/finely chopped
3 cloves of garlic/ finely chopped
1 teaspoon of hot smoked paprika flakes
2 teaspoon red ground pepper
500 g tomato paste
500 ml of water or vegetable broth for simmer
6 skinless hake fillets/ 1.5 cm thick
salt and pepper to taste
1 teaspoon of dry basil
fresh parsley / finely chopped for sprinkling to taste
lemon slices as an addition to the fish
Boiled Potatoes:
4 big potatoes/ slices
olive oil EVO to taste
fresh parsley to taste/ finely chopped
water
salt to taste
pepper to taste
Preparation:
First, prepare all the ingredients listed above.
BOILED POTATOES:
First clean the potatoes of all impurities, wash and cut into slices. Cover with water, add 1 teaspoon of salt, cook on moderate heat about 25 minutes. Strain and leave to cool at room temperature.
When the potatoes have cooled, transfer them to a deep glass salad bowl add: olive oil, finely chopped fresh parsley, salt, and pepper to taste. Mix well with spoon and set aside covered.
PREPARATION OF SAUCE AND HAKE:
Dry the hake fillets well, then salt and add dry spice /Vegeta dry. Put them to bake in a non-stick pan with very little oil. Fry until they are golden brown on both sides, then put them on a plate covered with a kitchen towel.
In the same pan add a little more olive oil, add the chopped onion, fry for a few minutes until it becomes glassy, add the spring onions, simmer about 10 minutes. Then add the prepared peppers and olives, simmer for about 20 minutes with adding 150 ml water x 2 times and occasionally stirring.
When the water has almost evaporated, and the vegetables have already softened, add chopped garlic, fry until fragrant. Immediately add hot peppers flakes, red ground pepper, and last tomato paste, with adding water gradually 200 ml. Let it simmer for 25-30 min. stir occasionally on a slightly moderate heat, covered.
During cooking this sauce after 10 minutes, put the prepared fillets in the tomato sauce, season with basil, salt, and pepper to taste and cover with lid. Continue cooking for another 20 minutes. The tomato sauce needs to thicken a little. This sauce is cooked for no more than 30 minutes. When you have obtained the desired thickness of the sauce, turn off the heat and sprinkle with chopped fresh parsley and cover the pan.
Serve warm in deep plates with boiled potatoes and lemon wedges or rings. This dish is accompanied by some good dry white wine! Buon appetito!
NOTE: This sauce goes well with other sea and river fish!
If you have thinner fillets, feel free to put more pieces. If you have leftovers of this wonderful sauce, don't throw it away, use it for a wonderful fish broth. Pack it in a jar and put it in the refrigerator for no more than 4 days!
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