The step-by-step recipe for stewed hake is very easy to prepare, and it will not be difficult to repeat it, even for a novice housewife.
Content:
- Ingredients
- Step by step cooking
- Video recipe
Hake is an inexpensive fish sold everywhere. Many people underestimate him, because it is sold mainly frozen, and after defrosting, its pieces turn out to be an indistinct wet substance that has neither taste, nor value, nor structure. But if you choose whole carcasses that are subjected to shock freezing, then they just have an amazing taste and can be just delicious, if, of course, they are cooked correctly. And you can cook hake in a variety of ways, there are many options. It can be baked, fried in pieces or whole (but without a head), boiled soups and broths, steamed, stuffed and of course stewed. We will use the last option today.
This recipe is quite simple, and one might say classic. The fish is first fried, then stewed. You can stew it in your own juice, in mayonnaise, sour cream or tomato paste, or you can combine sauces, which I did. Tomato paste and sour cream in a duet gives the hake an amazing taste, making it tender and soft. Try to cook fish according to my recipe, and you will forever become a fan of it, forgetting that once it was simply fried in a pan.
- Caloric content per 100 g - 114 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Hake - 3 carcasses (headless)
- Tomato paste - 2 tablespoons
- Sour cream - 2 tablespoons
- Garlic - 2 cloves
- Refined vegetable oil - for frying
- Bay leaf - 3-4 pcs.
- Allspice peas - 5 pcs.
- Seasoning for fish - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking hake stew
1. Cut off the fins and tail from the carcass of the fish, and cut off the head. Wash the fish under running water, dry with a paper towel and cut into portions about 5 cm thick.
2. Heat a frying pan with refined vegetable oil and send the fish to fry over high heat. I draw your attention to the fact that any fish is fried exclusively on a well-heated surface, otherwise it may stick to the bottom. Season the fish with salt and black pepper and fry on both sides until golden brown and half cooked.
3. Place the fried hake pieces in a saucepan for stewing. It is desirable that it has thick walls and a bottom, then the fish will be stewed better, because the pan retains heat for a long time.
4. Pour tomato paste and sour cream into a frying pan, put bay leaf, peppercorns, seasoning for fish, salt and black pepper.
5. Pour drinking water into the pan, stir to dissolve the spices, and place it on the stove. Boil the dressing for about 3 minutes and add the peeled and chopped garlic.
6. Then boil the sauce for about 5 minutes.
7. Pour the prepared dressing over the hake, cover the pan and send it to the stove to simmer over low heat after boiling for about 50 minutes. You can serve prepared fish in tomato sauce with any side dish and vegetable salad. In addition, such fish can be eaten both hot and cold.
See also a video recipe on how to stew hake with vegetables:
