Wednesday, January 7, 2015

Portuguese Fisherman's Hake

There is a skilled fish monger who faithfully meets the fishing boats coming into the harbor everyday at  3:30 in the morning.  He sells fresh fish from his truck in the Portuguese neighborhood of the large city that I  grew up in but now live next to.  Today I got there late and the only fish that was left was Hake.  The nice gentlemen assured me I would love it.  I took his word for it and bought the whole fish.  Word of advice.  TRUST YOUR FISH MONGER!  Here is the recipe.  It was delicious.

Ingredients for sauce:
  • 1 28 oz.can of chopped tomatoes 
  • 3 tbsp. olive oil
  • 4 cloves of minced garlic 
  • 1 cup of mixed colored peppers
  • 1 onion sliced
  • 1/4 cup  white wine
  • 1/2 cup small black olives
  • 1/4 cup stuffed green olives 
  • 2  tsp. smoked paprika 
  • 1 tsp, cumin
  • 2 bay leaves
  • salt and pepper to taste 
  •  1 lb. or more of Hake
  •  2 cups cornmeal for dredging
  • 1/4 olive oil for frying fish  
  • salt and pepper for the cornmeal 
  1. Heat a heavy skillet on medium heat. Add the olive oil and chopped onion, cook until translucent and fragrant.
  2. Add the garlic and cook for 3 minutes.
  3. Add the rest of the ingredients to the onions and garlic and simmer on low for 10 minutes..
  4. Heat a nonstick skillet on medium high, add more olive oil.  Make sure it is hot enough to make a crust on the fish.
  5. Dredge the portions of hake in the corn meal. 
  6. Cook 3-4 minutes on each side depending on thickness.
Remove the cooked fish to a cooling rack so that it stays crisp.

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