Hake stew
Eee… each of our recipes is a long story that we have to mold into the ingredients section and string the procedures by numbers so that the recipe is “neat,” as Agatha says. So let me start…
Preparation steps
- Chop all the ingredients for the tomato sauce and sauté in a little oil.
- Steam the thawed hake fillets for 10 minutes, cool and check for hidden stones in the middle of the fillet, then crumble the meat.
- Strain the sauce, add water and a little tomato paste, season if necessary (sugar!), Then add the hake pieces.
- Stir over low heat so that the flavors of the food absorb each other, and enrich and complete the stew according to your tastes.
- This time I chose a pasta that the Italians call "lumache" (snails), although "shells" are more appropriate, so cook them in a lot of salted water.
- When the pasta is cooked "al dente", cool it in cold salted water.
- Add most of the ragout to the drained pasta, using a spoon to fill the pasta cavity with the sauce.
- I lined the bowl in which I will bake the pasta with soaked and squeezed baking paper, put a little passata with oil on the bottom, and arranged the pasta stuffed with hake ragout, and I poured the excess on everything and sprinkled with a mixture of bread crumbs, oregano, parsley and basil. and a little salt.
- I put it to bake in an oven preheated to 200 C, for 20 min. Let's go to the oven. We came out of the oven. Let's go to taste :-)))
Serving
I take this opportunity to announce this "jubilee" of mine, that my next recipe (at the end of August) will be called "Breaded Wigs"! : DDDD…. As for this recipe, there will be more jokes in the next one, because it turned out to be too dry for me :-( ... about that, about that :-)
