Cold Baked Hake

Name: Cold Baked Hake
Yield: serves 4
Ingredients: 1 large carrot (about 5 oz) – peeled; 1 teaspoon salt; 2 tablespoons lemon juice; 1 medium onion – peeled; 4 fl oz dry white wine; 4 tablespoons olive oil; freshly ground black pepper; 1½ lb hake fillet; handful fresh basil leaves (at least 4 tablespoons when tom into small pieces); 1 bay leaf; 3 oz bulb fennel; 2 tablespoons tomato paste; 6 cloves garlic – peeled and roughly chopped; 1 level teaspoon sugar; 1 medium potato (about 5 oz) – peeled

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Colin au four chambré would be a camper name for this indisputably butch, Greek summer fish dish with its messy sauce. It works with almost any white fish – cod, haddock, halibut and so on – and has a satisfying internal logic to its preparation: each ingredient is chopped up as the last one cooks.

Ingredients

4 tablespoons olive oil
1 medium onion – peeled
1 large carrot (about

Fish course
Pescatarian
August
Summer
Gluten-free

Method

Heat oil over medium flame in heavy saucepan. Chop onion finely, then fry until just beginning to colour at edges. Finely dice carrot, then stir into the pot. Finely dice potato, then stir into the onion and carrot. Finely dice fennel, then stir into the other vegetables. Add garlic.

Stir over the flame until the contents of the pan begin to stick and colour. Stir in the tomato purée, w