Hake with villanella
Instructions
Clean the nozzle, then wash it and dry it.
Finely chop the onion, garlic and basil and transfer it into an oval casserole large enough to hold the fish with oil.
Put to fire and left to dry gently the finely chopped; then add the fish and cook on both sides, turning it gently.
Add salt and pepper and wet with white wine; as soon as this will be completely evaporated add the peas, washed and well drained, and half a glass of water in which you will have thinned tomato paste.
Cover the Pan and simmer for 15 minutes on small fire, turning the fish a couple of times and flooding with the cooking broth.
Spent the time indicated, place the hake with its sauce onto serving dish and serve immediately, piping hot.
Ingredients and dosing for 4 persons
- 1 1000 g of hake
- 1 onion
- 1 clove of garlic
- 1 sprig of basil
- 1 glass of olive oil
- Salt
- Pepper
- 1/2 cup of white wine
- 1 box of peas (350 g boxes)
- 1 tablespoon of tomato paste