Hake in pan
Instructions
Clean the fish, remove head and tail, cut it into slices.
Peel and cut the shallots into thin slices and the white part of the leek; cut into pieces a stick of celery ben transfuses and carrots.
In a pan heat two tablespoons of oil and insaporitevi shallots, leek, celery, carrots, garlic, the remaining odors and stir-fry to moderate flame.
Scalded tomatoes in boiling water, sbucciateli, remove the seeds, chop the pulp.
Fill the Pan half a glass of wine and let it evaporate, then add a teaspoon of tomato paste dissolved in a little hot water, chopped tomato pulp, salt and pepper.
Cook to moderate flame for about 20 minutes, stirring occasionally.
Add a tablespoon of capers, pitted black olives, ten two pickles into rings and a teaspoon of mustard.
Continue cooking for another 5 minutes.
In a pan heat two tablespoons of olive oil, the trance of hake saucepan, add salt, pepatele, put them in the bowl of vegetables and cook for 10 minutes.
Serve.
Accompanying wines: Val D'adige Pinot Grigio DOC, Trebbiano d'Abruzzo DOC, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 1 hake from 1000 g
- 200 g of tomatoes
- 2 carrots
- 2 shallots
- 1 leek
- 1 costa of celery
- Parsley
- Thyme
- 1 teaspoon of mustard
- 10 pitted black olives
- Garlic
- 2 pickles
- 1 tablespoon of capers
- 1 teaspoon of tomato paste
- 1/2 cup of dry white wine
- Olive oil
- Salt
- Pepper