Today I invite you to prepare a recipe that for me is a sure thing: Hake in sauce with potatoes and peas. A recipe with which you can complete your weekly menu but also a party tablealways with good results. Does it catch your attention?
Do you have 40 minutes? Then you can prepare this recipe that I also give you a clue about how you can adapt to different situations. Use frozen fish daily if fresh fish means a lot of expense and reserve this for big occasions. Add boiled egg if you wish to complete the recipe and add, when you need to give it a more festive touch, some shrimp or clams to decorate.
Isn't it looking like a very versatile recipe on paper? Well, wait until you try it, because it's delicious. And the ingredients are all very simple, as you will have time to check. Shall we get down to the dough? Put on your apron, let's start! Don't worry if you're going to eat it at night. It is one of those recipes that you can prepare in advance no problem.
The recipe
- 4 hake fillets
- a pinch of flour
- Salt and pepper
- ½ onion, minced
- 2 garlic cloves, minced
- 1 large potato thinly sliced
- ½ glass of white wine
- ½ glass of crushed tomato
- 2 glasses of vegetable broth
- 1 cup frozen peas (thawed)
- Parsley (better fresh)
- Olive oil
- Season and lightly flour the hake to mark it in a pot with an oil background. Once done, we remove the hake and reserve.
- In the same oil Now we fry the onion and garlic finely chopped for 5 minutes.
- Then we add the potatoes and fry for a few more minutes before adding the white wine.
- We cook the whole for a couple of minutes so that some of the alcohol evaporates.
- Then we add the tomato, broth and parsley and let the mixture cook for 20 minutes so that the potatoes soften.
- When they are almost soft add the peas and the hake (and more broth if necessary) and cook for 5 more minutes, moving the pan from time to time.
- We serve the hake in sauce with potatoes and hot peas.