Hoy Cocinas Tú: Hake with tomato sauce, peas and clams

There are dishes that are so wonderful to serve on a celebratory menu as on any day of the week, see for example the recipe for Hake with tomato sauce, peas and clams that Miquel shares in your section ‘Today you cook‘, a main dish that is very easy to make, tasty, nutritious and that everyone likes. So if you don’t know what to cook for lunch or dinner these days, you can take note of the step-by-step preparation below.

Whether you are great cooks or if you are just starting out in the kitchen, this fish recipe in sauce with clams and peas It will be a luxury, and do not hesitate to make your variations, because the author of the blog Miquel’s Recipes He proposes his recipe with hake, but you can also make this dish with other fish such as cod or monkfish, for example, although with the latter it will be necessary to adapt cooking times. What is your favorite fish for day to day?

Ingredients (4 people)

  • ½ skewer hake or longline from the tail part
  • 400 grams of fine clam or rail clam
  • 4 spring onions
  • 2 cloves of garlic
  • 6-8 c / s of homemade fried tomato
  • 100 ml of white wine
  • 80 grams of peas
  • 200-250 ml of fish broth or mineral water
  • c / n of extra virgin olive oil
  • shall
  • Pepper.

Elaboration

First of all, we put the clams in a bowl with cold water and a little salt, which are covered, and reserve in the fridge for a minimum of two hours.

We prepare the fish, which will have a gross weight of about 1,000-1,100 grams, cut it into two spineless loins and then into four pieces between 125-150 grams each.

Peel and chop the chives and garlic and poach them in a wide frying pan or flat casserole with a little extra virgin olive oil, for about 15-20 minutes or so, over medium heat and covered.

Then we add the fried tomato and cook another five minutes. We add the wine and let the alcohol evaporate. Next, add the peas and clams and arrange the previously seasoned hake fillets.

Add the necessary hot fish stock, just cover half the height of the fish, cover and let it cook over medium-high heat for about six minutes, no more.

Finishing and presentation

Serve the hake in tomato sauce with clams and peas and to enjoy.

Miquel
Miquel’s Recipes

Abbreviations
c / s = Soup spoon
c / p = Dessert spoon
c / c = Coffee spoon
c / n = Required quantity

Reference-gastronomiaycia.republica.com

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