Hake Braised with Onion, Carrot, and Vegetables in a Skillet

Cooking method

1. Step 1:

   

   How do you braise hake with onion and carrot in a skillet — quickly and deliciously? First, take the hake out of the freezer and let it thaw at room temperature. Which fish is best? I used hake here, but you can cook any fish this way.

2. Step 2:

   

   To thaw the fish faster, submerge it in cool water. Once the hake has thawed, drain the water and pat the fish dry with paper towels. Gut it, scale it, and trim off the sharp fins. Rinse under running water and pat dry again.

3. Step 3:

   

   Prep all the other ingredients.

4. Step 4:

   

   Peel the carrot, onion, and garlic. Cut the bell pepper in half and remove the core and seeds. Rinse the vegetables in clean water.

5. Step 5:

   

   Cut the carrot into thin strips, the onion and tomato into small dice, and the pepper into half-moons; chop the garlic however you like. If you want, peel the tomato first.

6. Step 6:

   

   Cut the hake into pieces about 2 inches wide.

7. Step 7:

   

   Heat the vegetable oil in a skillet — use one with thick sides and a heavy bottom if you can. Add the onion, carrot, and pepper. Cook the vegetables over high heat, stirring, for about 7 minutes.

8. Step 8:

   

   Then add the tomato and garlic and cook for another 5 minutes or so. Keep stirring, or the vegetables will scorch.

9. Step 9:

   

   Season the vegetables with salt and pepper to taste, and add a bay leaf and your favorite spices if you like.

10. Step 10:

    

    Lay the pieces of fish in the skillet, pressing them lightly into the vegetables.

11. Step 11:

    

    Pour in boiling water so it covers the hake almost to the top.

12. Step 12:

    

    Once it comes to a boil, reduce the heat to low, cover the skillet, and cook for 20 minutes. (After the first 10 minutes, uncover it and flip each piece over so the fish soaks up as much of the vegetable sauce as possible and salts evenly, then braise for 10 more minutes.)

13. Step 13:

    

    Give the finished dish a grind of pepper and scatter some chopped fresh herbs over the top. Done!