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Hake fish stewed in tomato paste in a frying pan

Hake Braised in Tomato Sauce (Stovetop)

Just 5 minutes of prep, and dinner's on the table in 30! A very tasty, easy dish. Serve it with whatever you like — it's especially good with boiled potatoes or pasta.

Irisha

Recipe author

Hake fish stewed in tomato paste in a frying pan

Composition / ingredients

Servings:

Hake (2 frozen fish; mine were large, about 1.3 to 1.5 lb / 600–700 g total)

Tomato paste (heaping)

Onion

Carrot (large)

Bay leaf

Vegetable oil

Dried spices (a mix of hot and allspice peppercorns, a few whole cloves, coriander seeds, and salt)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 74 % 14 g

Fats 16 % 3 g

Carbohydrates 11 % 2 g

88 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

The ingredients.
Step 2:

Trim the fins off the fish and cut it into pieces about 1 1/2 inches (3–4 cm) thick.
Step 3:

Cut the onions into quarters and grate the carrot on the coarse side of a box grater.
Step 4:

Spread some of the carrot and onion over the bottom of a pot.
Step 5:

Add a layer of fish on top.
Step 6:

Keep layering, finishing with a layer of carrot and onion on top.
Step 7:

In 1 tablespoon of vegetable oil, cook the tomato paste, add 1/2 teaspoon of sugar (level, optional), stir, and pour in 1 cup of water. Bring to a boil.
Step 8:

Pour the tomato liquid over the fish; it should come up level with the fish — if there isn't enough, just add more water. Add all the spices and the bay leaves.
Step 9:

Braise over low heat for 25 to 30 minutes.
Step 10:

Enjoy!