Bag of hake in tomato sauce
Instructions
Boil water in a pot.
Blanched tomatoes 10 seconds, then rinse under cold water and Peel.
Cut into four.
Wash and dry the peppers; cut it in half, remove the seeds and white parts, cut into fine strips.
Remove the wires to the stick of celery, grated carrot and peel the onion.
Cut across into thin slices.
Peel and crush the garlic.
Heat oil in a pan from the bottom often.
Add the onion, carrot, bell pepper and celery.
You blast five or six minutes on moderate heat stirring with a wooden spoon.
Add the tomatoes, garlic, bouquet garni, salt and pepper.
Simmer 15 minutes, stirring occasionally.
The sauce should be thick.
Meanwhile, heat the oven to 200 degrees.
Add salt and pepper slices of hake lightly.
Heat the butter in a pan.
Fried fish slices a minute or two on each side, then drain them and put them aside.
Cut out eight large squares of aluminum foil.
Once cooked the sauce, remove the sprig garnish.
Place the four slices of hake in the midst of four squares of aluminum.
Cover of sauce and cover with the other four squares of aluminum.
The sealed wrappers.
You can prepare this recipe with slices of cod or haddock instead of hake.
You can also Cook the grilled volutes.
Recommended wine: Colli orientali del Friuli Sauvignon.
Ingredients and dosing for 4 persons
- 1 sprig of laurel
- 1 sprig of thyme
- Pepper
- Salt
- 1 sprig of thyme
- 2 cloves of garlic
- 1 costa of celery
- == 1 large onion
- 50 g of butter
- 3 tablespoons of olive oil
- 1 green pepper
- 500 g of ripe tomatoes
- 4 slices of hake (from 200 g slices)