viernes, 15 de abril de 2011

Hake with Red Pepper Sauce

Long time ago I posted a recipe to prepare hake without risking it to come out dry. Well, this is another sure success! It is really easy to prepare and the ingredients are easy to find and anytime of the year.

I love eating fish, and as I need recipes of dishes that can be frozen in order to take them for lunch with me, I always look for not heavy sauces to freeze the fish in them. Pepper sauce is really versatile and you can combine it with almost any fish.

INGREDIENTS: (for 3 dishes)
  • 2 big red peppers.
  • 1 onion
  • 1 clove of garlic
  • a glass of white wine
  • a handfull of parsley
  • half a cup of flour
  • one hake, spineless and cut into filets.
  • optional: a few peeled shrimp.
  1. Dice the peppers (remember taking out the white fiber in the inside and the seeds), the onions and the garlic clove.
  2. In a deep pan with a bit of olive oil, cook the onion and the garlic for 3 minutes and then add the diced peppers and lower the heat to medium. Add salt and pepper.
  3. Once the peppers are soft, put all the veggies in your kitchen robot and blend with half a glass of white wine.
  4. Bring back the sauce/puree to the pan at high heat, and add the rest of the wine when it is boiling. (if you want, add the shrimp now)
  5. Once it boils, lower the heat tomedium and add the hake filets after covering them in flour. Add the chopped parsley.
  6. Let the sauce reduce for 10 minutes.

Bon Profit

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