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Hake in slow cooker

Slow-Cooker Hake in Tomato Gravy

Juicy, tasty hake is hard to beat — treat your family! Made from one of the finest members of the cod family, this dish is wonderful both cold and hot. Your household will love it whether you serve it for breakfast, lunch, or dinner. It's a welcome addition to a holiday spread, too. And it doesn't have to stand on its own: serve the hake in its gravy over potatoes, pasta, or another side, and you've got a hearty main course. Hake in this gravy is even safe to serve to little ones, since it has almost no bones.

wella

Recipe author

Composition / ingredients

Servings:

Hake

400

Onion

100

Carrot

100

Vegetable oil

2.5

Salt

Dry seasoning

Tomato juice

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 9 g

Fats 27 % 6 g

Carbohydrates 32 % 7 g

112 kcal

GI: 43 / 0 / 57

Cooking method

Step 1:

Thaw the fish, since you rarely find it fresh. Cut off the tail and fins and clean out the inside.
Step 2:

Rinse the fish, pat it dry, and cut it into small pieces, leaving the backbone in.
Step 3:

Season the pieces with salt and spices to taste. Let them marinate while you prep everything else.
Step 4:

Peel the onion and chop it finely.
Step 5:

Then peel the rinsed carrot and shred it on the large holes of a box grater.
Step 6:

Pour the oil into the slow-cooker pot and switch on the "Fry" (sauté) mode. Cook the carrot and onion for about 10 minutes — don't forget to stir!
Step 7:

Meanwhile, dredge the fish in flour.
Step 8:

Once the onion and carrot are ready, pour in the tomato juice, season with salt and spices, and let it keep cooking — turn it off as soon as the mixture starts to boil.
Step 9:

Pour the gravy into another dish, wash the pot, wipe it dry, and add the oil. Fry the hake, turning it as it cooks. Make sure the oil is good and hot, or the fish will stick to the bottom of the pot.
Step 10:

That's it. Now pour the tomato-vegetable gravy back over the hake. Simmer everything for about 10 minutes on the "Stew" mode, then turn it off. Let it rest under the lid for another 10 minutes.

A few more tips: Don't make a hake dish if the fish has been thawed and refrozen several times — it won't look appealing and won't have much goodness left in it. If you're buying frozen hake, choose one that was flash-frozen. If the gravy tastes a little sour, stir in a bit of sugar at the end. You can also add fresh herbs to the gravy near the end of cooking. Mushrooms work beautifully in place of the onion and carrot. If you'd rather skip the extra fat and the frying, just put the vegetables in the pot and simmer them, covered, in tomato (thinned with water, if you like), then combine with the hake and simmer it in the gravy. No tomato juice? Use tomato purée thinned with water.