Tuesday, November 6, 2012

Portuguese Hake

I don't know what makes this recipe Portuguese, but my husband loved it. It is easy and quick, and you can use canned tomatoes and frozen peppers so it is great for a fall or winter week night. The whole dish can be made in 20 minutes or less. I served it with saffron rice and peas. 

Here is what you need:

For the Sauce:

  • 1 can of chopped tomatoes (28 oz) 
  • 3 tablespoons olive oil
  • 4 cloves of garlic
  • 1  cup of mixed peppers sliced 
  • 1 red onion thinly sliced
  • 1/4 cup white wine
  • 1/2 cup small black olives pitted and rinsed
  • sea salt and freshly ground black pepper
  • 2 teaspoons of smoked paprika 
  • 1 teaspoon of cumin
  • 2 bay leaves dried
1 Heavy bottomed large sauce pan1 nonstick skillet large enough to fit the fish1 plate to dredge the fish a cooling rack with paper towels underneath to lay your fish on after done frying 

To cook the fish:
  • 1/4 cup olive oil
  • 1 pound of hake, skinned, deboned, and fillet cut into two pieces 
  • sea salt freshly ground black pepper
  • 2 cups cornmeal for dredging 
Here is what you do: 
1. Heat a heavy bottomed skilled on medium. Add the oil and chopped onion, cook until translucent and fragrant. 2. Mince in garlic into the pan and cook for a moment. 3. Add the rest of the vegetables, the onions, and spices, simmer on low for 10 minutes or so. 4. Heat a nonstick skillet on medium high, heat the olive oil. You want the oil to be hot, so if you have a thermometer you are look for 350 degrees. If you don't sprinkle a little bit of cornmeal if it sizzles and bubbles, it is ready. If not, let it continue to heat. 5. Dredge the portions of hake in the corn meal. Press down the corn meal sticks. 6. Cook 3-4 minutes on each side depending on thickness. 7. Remove the cooked fish on to the cooling rack so that it doesn't get soggy. 8. Serve fish with sauce and rice or potatoes. 

Enjoy! Serve with a nice dry white wine. 

As always, much love, many blessings, and happy cooking! 

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