Hake with Vegetables
An everyday fish dish that solves any weekday meal without sacrificing flavour. Hake with Vegetables is cooked in a sofrito of saffron and Picual EVOO, which gives it all its colour and aroma. Light, quick and full of flavour, perfect for your busiest days.
Servings 2 people
Ingredients
- 3 fillets Hake (300 g)
- 2 Tomatoes
- 1 Green pepper
- ½ Onion
- 3 cloves Garlic
- 1 glass White wine
- 1 glass Water
- 2 tablespoons Picual EVOO
- Saffron To taste
- 1 leaf Bay leaf
- Salt To taste
Instructions
- Prepare the sofrito.Chop the onion, tomato, garlic and pepper.
- Fry the base.Pour the Picual EVOO into a frying pan and heat over medium heat. Add the onion, garlic and pepper, and sauté for 2-3 minutes.
- Add the tomato and wine.Add the tomato, salt and bay leaf. Pour in the white wine and cook for 10 minutes.
- Cook the hake.Add the hake, the saffron and a glass of water, and cook for 5 more minutes.
As soon as the hake flakes into white layers when pierced, it is ready — don't overcook it or it will dry out.
Notes
- We chose Picual for its great stability, the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
- Serve with boiled potatoes or white rice to make the most of the saffron sauce.
- Saffron threads give better colour and aroma than ground saffron; toast them in the pan for a second before adding them.
- If you prefer a lighter sauce, halve the saffron; a little is enough to colour and flavour the dish.