Ingredients
4 hake fillets (approx. 150g each)
1 large onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, peeled and chopped
1 cup fish stock
1/4 cup dry white wine
1 bay leaf
4 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes.
3. Stir in the minced garlic, followed by the chopped green and red bell peppers. Cook for another 5 minutes until the peppers are tender.
4. Add the peeled and chopped tomatoes to the pan and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and create a thick sauce.
5. Pour in the fish stock and dry white wine, and add the bay leaf. Bring to a simmer and cook for another 10 minutes to meld the flavors.
6. In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Season the hake fillets with salt and pepper.
7. Sear the hake fillets in the hot oil for about 2-3 minutes per side, until lightly golden but not fully cooked through.
8. Carefully transfer the partially cooked hake fillets to the tomato and pepper sauce. Simmer for another 5-7 minutes, or until the fish is fully cooked and flaky.
9. Remove the bay leaf and discard it.
10. Serve the hake fillets topped with the tomato and pepper sauce, garnished with freshly chopped parsley.