Hake in pan

Hake in pan
Hake in pan 5 1 Stefano Moraschini


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.


Accompanying wines: Val D'adige Pinot Grigio DOC, Trebbiano d'Abruzzo DOC, Vermentino Di Sardegna DOC.

Hake in pan

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)