Tuscan tomato stew with hake fillet

Ingredients for 4 servings:

• 800 g fish fillet(s) (hake)
• 4 tomatoes
• 1 zucchini
• 3 shallots
• 1 can of tomatoes, peeled
• 1 can white beans
• 3 cloves garlic
• 1 bunch of basil
• olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sprinkle the hake fillet with lemon and season with salt. Clean or peel the zucchini, shallots, and garlic. Cut into small cubes and cook in hot olive oil until translucent. Meanwhile, add the tomatoes to boiling water. Peel and roughly cut into eighths. Add the tomatoes to the zucchini. Add the can of tomatoes and white beans. Let everything simmer for about 5 minutes. During this time, pat the hake dry and fry in hot olive oil – since the fillets are very thin, fry for about 3 minutes on each side. Chop a few basil leaves and add them to the tomatoes. Season generously with salt and pepper. Arrange the tomato pot on a plate and place the fillet on top. Tagliatelle goes very well with this.