Grenadier trunk with vegetables!

Recipe for Hake Trunk with Colorful Vegetables

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Welcome to the world of culinary delights! Today, I will guide you step by step in preparing a delicious and healthy recipe: hake trunk with colorful vegetables. This recipe is not only easy to make but also full of colors and flavors that will delight both the eyes and the taste buds.

A brief history of the dish
Fishing and preparing fish have been essential practices throughout history, bringing not only vital nutrients but also moments of conviviality around the table. The hake trunk, with its delicate texture and subtle flavor, is perfect for being combined with fresh vegetables, creating a dish that is both nourishing and visually appealing.

Ingredients
- 500 g hake trunk
- 200 g frozen peas
- 2 fresh carrots
- 1 white onion
- 1 small celery
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 2 tomatoes
- 50 ml olive oil
- Iodized salt, ground pepper, sweet paprika (to taste)
- 1 tablespoon dried dill

Preparing the fish
1. Thawing the fish: Start by leaving the hake trunk to thaw. It is important to thaw it completely so that it cooks evenly. Ideally, leave it in the refrigerator the night before.

2. Seasoning: Once the fish is thawed, massage it with olive oil, salt, and pepper. This step will help intensify the flavors and make the fish juicier.

3. Cooking the fish: Heat the Doubleta miracle pan over medium heat. Place the hake trunk in the pan and let it fry for about 10 minutes, turning it occasionally to brown evenly.

Preparing the vegetables
1. Cleaning and cutting the vegetables: While the fish is cooking, clean the onion, carrots, and celery. Cut the onion into large pieces, the carrots and celery into rounds, and the bell peppers and tomatoes into cubes. Make sure the vegetables are cut evenly so they cook at the same time.

2. Boiling the vegetables: In a large pot, add the chopped vegetables, frozen peas, and enough water to cover them. Season with sweet paprika, salt, pepper, and dried dill. Let the vegetables boil for about 20 minutes until they become tender.

Finalizing the dish
1. Serving: Check if the fish is cooked, then carefully remove it from the pan and place it on a platter. Surround it with the boiled vegetables, thus creating a superb contrast of colors and flavors.

2. Serving suggestions: You can serve this dish with a slice of lemon for an extra freshness or with a crispy green salad for a pleasant contrast. Additionally, a glass of dry white wine or a cold mint tea would perfectly complement the flavors.

Practical tips
- Choose fresh fish: If you have access to fresh fish, that’s ideal! You can also use other types of white fish, such as cod or tilapia fillets.
- Vegetable variations: Experiment with other vegetables, such as zucchini or broccoli, to add even more colors and textures to the dish.
- Calories and nutritional benefits: This recipe is a healthy dish, rich in protein and nutrients, with approximately 350 calories per serving. Fish is an excellent source of Omega-3 fatty acids, while the vegetables provide essential fiber and vitamins.

Frequently asked questions
- Can I use frozen fish? Yes, frozen hake trunk is perfect. Make sure it is completely thawed before cooking.
- What else can I add for a more intense flavor? You can add some olives or capers for an extra salty note, or even some slices of chili for a bit of spice.
- How can I store leftovers? Leftovers can be stored in the refrigerator in an airtight container for 1-2 days. Reheat gently before serving.

I hope you enjoyed this recipe for hake trunk with colorful vegetables! I encourage you to experiment and add your own twists to make this dish even more special. Enjoy your meal!