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Stewed hake with celery and tomatoes

Braised Hake with Celery and Tomatoes

A wonderful recipe for juicy hake in a vegetable sauce. It's genuinely simple, yet tasty and good for you. Tender hake paired with vegetables and brightened by the aroma of celery makes braised hake something you'll actually crave. Serve it at any weekday meal — on its own, or as the fish course alongside any side (potatoes, pasta, grains, and so on).

wella

Recipe author

Composition / ingredients

Servings:

Hake

300

Flour

Vegetable oil

Dried spices

Ground black pepper

Salt

Vegetable oil

Dried spices

Salt

Carrots

Onion

Celery

Tomatoes

Tomato paste

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 37 % 7 g

Carbohydrates 26 % 5 g

105 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 35 min

Step 1:

I used frozen whole fish. I thawed them, cleaned and gutted them, trimmed the fins, and removed the heads. I let them dry off, then cut the fish into even slices.
Step 2:

Salt, pepper, and season the pieces. Let the hake marinate while we get on with everything else.
Step 3:

You can chop the onion however you like — I cut mine into small pieces. You could grate the carrot for a thicker sauce, but I wanted it to look nice, so I sliced the peeled, washed carrot instead.
Step 4:

Celery can be cut different ways too, but in this dish thin half-slices look great — just cut the stalk crosswise.
Step 5:

Cut the tomato last, into small wedges.
Step 6:

Turn on the stove and set up two skillets. In the first, with heated oil, fry the vegetables over medium heat — garlic first, then the onion, carrot, celery, and finally the tomatoes.
Step 7:

In the second skillet, also with heated oil, fry the fish after dredging it in flour.
Step 8:

Add water to the cooked vegetables (a cup or half a cup, or more — use your judgment). As soon as it boils, stir in the tomato paste. Mix everything, boil for a minute, and add the fried fish, nestling it so it's half-submerged in the sauce. Braise, covered, for about 10 minutes. Taste at the end and adjust with more spices or salt if needed.

A few more tips: everything here is as simple as it gets, but feel free to swap ingredients. If you don't have the vegetables listed, use any you like — just keep the proportions so the sauce comes out tasty, thick, and plentiful enough to braise the hake in. You don't have to use a skillet; a sauté pan or a small pot works too. If you want more sauce, and thicker, add extra water — but then you'll have to cook it down. Or thicken the sauce with flour whisked into water (the way you'd make a slurry) — just watch it carefully so it doesn't turn to mush.