The always versatile hake is a fish that we can turn to all year round thanks to the fact that we will almost always find it fresh at the fishmonger or frozen in different cuts and formats. cooking it in a homemade tomato sauce We will have a very healthy and tasty dish, great for a good dinner or to take to work in a Tupperware.
In this case we will use natural preserved tomatoes, which speeds up the process, but when we find good seasonal tomatoes that are very tasty, we can make the homemade sauce, peeling the vegetable first and passing it through a potato masher after cooking it. If you don’t like peas just omit them, or add another quick-cooking vegetable like chopped green beans, baby broad beans, etc.
Leave the hake at room temperature for a while and dry very well with kitchen paper. Can mark it first so that it takes on a better texture and gives more flavor to the sauce, or skip this step -it will be easier if they are large and thick pieces-. To do this, heat a little oil in the pan and brown the fish briefly on both sides. Reserve.
Heat the garlic with the oil over low heat until it releases its aroma, whole and peeled. Add the tomato with all its juices and cook it as it crushes with the spatula or ladle. Season with a little salt and add the baking soda, about half a teaspoon, to reduce the acidity if necessary.
When you have reduced the water in the sauce and it is thick, add a little onion powder if desired and the peas directly frozen. When they lose the ice, reincorporate the hakegently shake the pan to incorporate it into the sauce and cook over low heat until it is at the desired point.
With what to accompany the hake with tomato and peas
In this case we have served the hake with a brown rice side dish to make it a more complete dish at midday meal, but you can simply accompany it with a light salad as a first course or substitute another nutritious grain for the cereal, such as millet, buckwheat, barley, polenta, quinoa, or some cooked new potatoes .
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