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 

Fish: 

•  1 lb. or more of Hake
•  2 cups cornmeal for dredging
• 1/4 olive oil for frying fish  
• salt and pepper for the cornmeal 

Directions

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.