Hake & Mussel
This recipe is for a cool evening on the coast with crashing waves in the distance.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
1 onion, finely chopped
2 cloves garlic, crushed
1 stalk celery, finely chopped
4 fresh parsley stalks, roughly chopped
4 rashers streaky bacon, roughly chopped
pinch of dried chilli flakes
¾ C (185 ml) tomato passata (tomato puree)
1½ –2 kg fresh mussels, cleaned . Discard any mussels that are already open.
1 C (250 ml) white wine
500 g hake fillet, skin removed, cut into bite-size portions
salt and freshly milled black pepper
handful of fresh parsley, roughly chopped, for garnishing
1 lemon, cut into wedges
Heat a little olive oil in a large saucepan and gently fry the onion, garlic, celery, parsley and bacon for a couple of minutes or until the onions are golden brown and the bacon is cooked.
Add the chilli flakes and tomato passata and cook for 20 minutes over a low to medium heat.
Then add the mussels and wine and cover the saucepan with a lid. Cook for a further 5– 10 minutes or until the mussels have steamed open and are cooked. Strain mussels and keep warm.
Return the mussel stock to the stove and carefully add the hake. Simmer for 5 minutes or until the fish is just cooked. Be careful not to stir or shake the saucepan too much as hake is a delicate fish and will fall apart very easily.
Portion the mussels into individual bowls and add the hake and a couple of spoonfuls of the mussel broth.
Garnish with freshly chopped parsley and serve immediately with lemon wedges and a warm, crispy baguette for dipping into the sauce.