Portuguese-Style Pan-Fried Hake
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Fill the saucepan halfway with water and bring it to boil over high heat
2
Score an x at the base of each tomato with a small paring knife
3
Lower the tomatoes into the boiling water until the skin splits, about 30 seconds
4
Plunge them into ice water after blanching to stop the cooking
5
Peel skins from the tomatoes, and cut them in half lengthwise
6
Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside
7
There will be about 1 1/2 cups
8
You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce
9
Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves
10
Cook the bay leaves until they are lightly browned, 2 to 3 minutes
11
Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon
12
Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes
13
Add the tomatoes, white wine and olives
14
Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes
15
Season with salt and pepper and remove from heat
16
Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet
17
Quickly season all the fillets with salt and pepper on both sides
18
Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess
19
Work quickly and put each fillet into hot oil as you prepare them
20
As soon as the cornmeal appears to darken, turn the heat down a bit
21
The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown
22
It will take about 3 to 4 minutes per side
23
The thicker the fish, the slower you should cook it
24
Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown
25
Using a slotted spatula, transfer the fish to individual plates or to a platter
26
Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it
27
Serve immediately