Frozen hake, especially in the form of fillets, loins or slices, is a widely accepted product that offers excellent culinary results, as long as it is defrosted properly (in the coldest part of the fridge).
Ingredients for 4 people
800 g of hake (clean)
2 garlic cloves
1 onion
1 green pepper
850g chopped natural tomatoes
1 kg of fresh broad beans (without shelling)
Extra virgin olive oil
Sal
1 teaspoon of sugar
Pepper
Parsley
Elaboration
Heat 3-4 tablespoons of oil in a saucepan. Peel the garlic cloves, dice them and add them. Peel the onion, cut it into cubes and add it. Remove the stem and seeds from the pepper, cut it in the same way and incorporate it. Season and fry the vegetables over low heat for 8-10 minutes.
Season and sauté the vegetables | antena3.com
Add the crushed tomato and sugar, and cook over low heat for approximately 30 minutes. Pass the tomato to an American glass, crush it well and put it in a pan (wide and low casserole).
Transfer the tomato to an American glass, blend it well and put it in a pan | antena3.com
Heat a pot with water and season it. Shell the broad beans, add them to the casserole and cook them for 4-5 minutes. Remove and drain them. Peel the biggest ones.
Shell the broad beans, add them to the casserole and cook them | antena3.com
Heat a frying pan with a couple of tablespoons of oil. Add the broad beans, season and sauté them briefly.
Cut the hake into portions and splash them. Put them in the tomato sauce, cover and cook for 2 minutes on each side.
Put them in the tomato sauce, cover and cook | antena3.com
Serve 2-3 pieces of fish and a portion of broad beans on each plate. Decorate them with some parsley leaves.
