The frozen hake fillets they are a great resource. With them we can prepare simple dishes like the one we propose today: hake fillets in carrot sauce. There are few ingredients that you will need to prepare them; almost all regulars in our pantry.
The carrot is the key to this recipe; adds flavor and color to this hake. We have prepared hake in green sauce, hake in leek sauce and this is nothing but another alternative to avoid falling into routine. After testing it in Bezzia We are sure we will repeat it, probably adding a little parsley to the list of ingredients.
Time:
Difficulty: Easy
Servings: 50min.
Ingredients
- 4 large hake fillets
- 4 tablespoons olive oil
- 1 chive
- 1 garlic clove
- Carrots 2
- 1 medium ripe tomato
- 1 tablespoon of crushed tomato
- 12 peeled prawns (optional)
- 1 tablespoon flour
- 140 ml of white wine
- 200 ml of fish broth or water
- Sal Island
- Laurel
Step by step
- Start by mincing the chives and garlic. Then peel and cut the carrot thinly sliced. Also prepare the tomato; peel and dice.
- Put the oil in a low saucepan. When hot, add the chives and garlic and sauté for 5 minutes.
- Then add the carrot and the tomato and cook the whole for 15 more minutes so that the carrot softens.
- Time passed, add the prawns and let them sauté for a minute.
- Add a spoon of flour and stir to cook and integrate.
- Then add the wine and let it boil a few minutes for the alcohol to evaporate.
- Finally, add the water, the bay leaf, the seasoned hake fillets and a pinch of salt. Cook for 15 minutes over medium heat.
- Serve hot with a little chopped parsley (optional).
