Greek-style Fish
Ingredients
- 600 gEuropean hake (skinless fillets)
- 50 mlExtra virgin olive oil
- 2 pcOnion (thinly sliced)
- 2 pcCarrot (thinly sliced)
- 2 pcGarlic (minced)
- 1 pcApium graveolens (sliced)
- 150 mlDry white wine
- 4 pcRound tomato (crushed)
- 2 tbspTomato caviar
- 1 tspWhole coriander seeds (lightly crushed)
- 2 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Pearly fish flesh that flakes easily, bathed in a thick sauce with tender vegetables. Lemon acidity and coriander seeds balance the richness of the olive oil.
- 1
Slice the carrots into very thin rounds. Thinly slice the onions and celery. Mince the garlic after removing the germ.
- 2
In a sauté pan, sweat the onions, carrots, and celery with olive oil. The vegetables should soften without browning to remain translucent.
- 3
Deglaze with white wine. Add the crushed tomatoes, tomato caviar, tomato paste, thyme, bay leaf, and coriander. Simmer over medium heat until the sauce generously coats the spoon.
- 4
Place the hake fillets on the sauce. Cover and cook for 5 to 7 minutes. The fish is cooked when it is opaque at the center. Finish with the lemon juice to brighten the flavors.
Frequently asked questions
How do you get this dish right?
- This dish is even better served cold the next day, as the coriander and bay leaf aromas fully infuse the fish.
- Do not skip the coriander seeds; they are the soul of this recipe.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. Freezes well once cooled.
