Darne de Colin aux Câpres, Safran et Tomates

Name: Darne de Colin aux Câpres, Safran et Tomates (Hake with capers, saffron & tomatoes)
Yield: Serves 4
Cuisine: French
Ingredients: 4 hake steaks, about 2 cm/¾ in thick; a pinch of saffron; 250 ml/9 fl oz dry white wine; 2 shallots, finely chopped; salt; 50 g/2 oz butter; 2 large tomatoes, skinned, deseeded and diced; 1 teaspoon chopped parsley; 50 g/2 oz capers

Hake with capers, saffron & tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

4 hake steaks, about 2 cm/¾ in thick
2 shallots, finely cho

Europe
United Kingdom
France
Fish course
Pescatarian
Gluten-free
Mediterranean
Summer

Method

Preheat oven to 190°C/375°F/gas 5. Put the fish in a flameproof dish with the shallots, white wine, 50 ml/2 fl oz<