John Myers
Contents
show
Cape Hake in Braised Tomato Sauce
The perfect cape hake in braised tomato sauce recipe with a picture and simple step-by-step instructions.
Braised tomato sauce:
- 500 g Tomatoes
- 1 Onion
- 2 Garlic cloves
- 2 Chili pepper finely chopped
- 2 tbsp Extra virgin olive oil
- 2 tbsp Tomato paste
- 100 ml White wine dry
- 1 Lemon fruit juice
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 pinch Fenugreek powder
- 1 pinch Telly cherry pepper
- 2 tbsp Capers
- 1 tsp Sugar brown
- 1 shot Vinegar
Cape hake:
- 600 g Frozen hake
- 600 g Salt and pepper
- 600 g Extra virgin olive oil
Tagliatelle:
- 400 g Pasta flour
- 4 Eggs
- 2 tbsp Extra virgin olive oil
- 2 tsp Salt
- 2 tsp Extra virgin olive oil
Braised tomato sauce: oven fan-assisted 180 degrees
- Remove the tomato stems, wash and quarter the tomatoes. If you like, you can still blanch and peel the tomatoes! But it doesn’t have to be in my opinion! Peel and dice the onion. Peel the garlic and grate finely. Chop capers.
- Heat the olive oil in a saucepan and roast the onions and garlic in it. Then roast the tomato paste and add the tomatoes. Fry for 5 minutes, then deglaze with white wine and vinegar. Season with sugar, seasoned salt, garlic pepper, pepper and fenugreek. Add capers. Put in a baking dish and place frozen fish on it. Salt, pepper and drizzle a little with olive oil. Braise in the preheated oven for 30 minutes.
Tagliatelle:
- Meanwhile, knead a pasta dough out of flour, eggs, oil and salt! Roll out portions with a rolling pin or pasta machine and flour. Then cut into tagliatelle, flour again and spread a little on the work surface so that they dry a little.
- Put on the salt water and boil Cook the tagliatelle in portions for about 4 minutes and drizzle with a little olive oil.
Finally:
- Spread the tagliatelle on 4 plates. Put tomato sauce and fish on it! Weg likes served Parmesan with it! 🙂 Also tastes great with another fish or with rice!
Facebook Comments