To prepare a delicious tomato sauce with hake, we start by ensuring we have all the necessary ingredients at hand. The initial step involves cleaning the onion and garlic. The onion is sliced thinly, and the garlic is chopped into quarters, allowing the flavors to be released better during cooking.
In a saucepan, we add a splash of high-quality olive oil and heat it over medium heat. Once the oil is hot, we add the onion and garlic, stirring occasionally. We let it cook until the onion becomes translucent, a process that can take about 5-7 minutes. This step is essential, as properly sautéed onion will add depth of flavor to our sauce.
After the onion has taken on a golden hue, we add the tomato sauce. It is recommended to use a good quality tomato sauce, preferably one made from fresh tomatoes. At this stage, we add a teaspoon of sugar, which will balance the acidity of the tomatoes, along with salt and pepper to taste. We let the sauce simmer on low heat, stirring occasionally, for about 10 minutes to allow the flavors to meld.
Now we turn to the red pepper. It can be used fresh, but if you want a more intense flavor, I recommend roasting it beforehand. Regardless of the method chosen, slice the pepper thinly and add it to the tomato sauce. Let it simmer together with the sauce for 10 minutes, allowing the flavors to infuse.
Meanwhile, we take care of the hake. Cut the fish into rounds or fillets, as preferred. Sprinkle salt and pepper on both sides of the fish. In a separate pan, add a little oil and heat over medium heat. Place the fish in the pan and cook for about a minute on each side, just until it changes color, being careful not to overcook it, or it will become dry.
Once the hake is ready, transfer it to a plate and keep it warm. The tomato sauce, which should now be well combined and flavorful, is taken off the heat and blended until it becomes a smooth paste. Pour the obtained sauce over the hake in the saucepan in which it was cooked, covering the fish well. Let it simmer on low heat for 10 minutes or until the fish is fully cooked.
This dish can be served alongside plain rice or other preferred sides, but it can also be enjoyed on its own, highlighting the delicate taste of the hake and the rich flavors of the tomato sauce. Enjoy your meal!
In a saucepan, we add a splash of high-quality olive oil and heat it over medium heat. Once the oil is hot, we add the onion and garlic, stirring occasionally. We let it cook until the onion becomes translucent, a process that can take about 5-7 minutes. This step is essential, as properly sautéed onion will add depth of flavor to our sauce.
After the onion has taken on a golden hue, we add the tomato sauce. It is recommended to use a good quality tomato sauce, preferably one made from fresh tomatoes. At this stage, we add a teaspoon of sugar, which will balance the acidity of the tomatoes, along with salt and pepper to taste. We let the sauce simmer on low heat, stirring occasionally, for about 10 minutes to allow the flavors to meld.
Now we turn to the red pepper. It can be used fresh, but if you want a more intense flavor, I recommend roasting it beforehand. Regardless of the method chosen, slice the pepper thinly and add it to the tomato sauce. Let it simmer together with the sauce for 10 minutes, allowing the flavors to infuse.
Meanwhile, we take care of the hake. Cut the fish into rounds or fillets, as preferred. Sprinkle salt and pepper on both sides of the fish. In a separate pan, add a little oil and heat over medium heat. Place the fish in the pan and cook for about a minute on each side, just until it changes color, being careful not to overcook it, or it will become dry.
Once the hake is ready, transfer it to a plate and keep it warm. The tomato sauce, which should now be well combined and flavorful, is taken off the heat and blended until it becomes a smooth paste. Pour the obtained sauce over the hake in the saucepan in which it was cooked, covering the fish well. Let it simmer on low heat for 10 minutes or until the fish is fully cooked.
This dish can be served alongside plain rice or other preferred sides, but it can also be enjoyed on its own, highlighting the delicate taste of the hake and the rich flavors of the tomato sauce. Enjoy your meal!
Ingredients
1 kg hake, 200 g red pepper (if possible roasted), 400 g tomato sauce, 1 onion, 1 garlic, salt, pepper, oil, 1 teaspoon of sugar