Hake Portuguese

Name: Hake Portuguese
Cuisine: Spain
Ingredients: 2 tbsp olive oil; 115g/4oz butter; 4 x 225g/½lb cuts of hake; 1 tbsp frozen peas; 1 yellow pepper, skinned, de-seeded and chopped; 450g/1 lb tomatoes, skinned, de-seeded and chopped; 8 shallots, finely chopped; salt and freshly ground pepper; 2 glasses white wine; 2 tbsp chopped parsley; 115g/4oz cooked (al dente) rice; salt and freshly ground pepper

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

Both the Portuguese and the Spanish have a passion for hake. It is a very good fish though not used much by the British – pray go out and buy some. It is also very good cold, covered in mayonnaise and served with a beautiful potato salad.

Ingredients

4 x 225g/½lb cuts of hake
115g/

Europe
Spain
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

Heat 25g/1oz butter with the olive oil in an ovenproof dish, add the shallots and fry until the shallots are translucent. Lay the fish on top of the cooked shallots and dot with knobs of the remainin