This dish proves that a tomato-y pomodoro-style sauce is the perfect carrier for tender, flaky hake! All of these beautiful ingredients come together with onion, spinach, and dried chilli flakes for some spice! It is served with jasmine rice and swirled with crème fraîche & sprinklings of fragrant basil. Bellissimo!
Hake Pomodoro
Hake Pomodoro
with chilli flakes & crème fraîche
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cooked Chopped Tomato
- Creme Fraiche
- Dried Chilli Flakes
- Fish
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Italian Rub
- Onion
- Onions
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE, RICE BABY
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 50ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
RICE, RICE BABY
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 100ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
RICE, RICE BABY
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 150ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
RICE, RICE BABY
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 200ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the Fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed Spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!
Frequently Asked Questions
What is the preparation time for Hake Pomodoro?
The preparation time for Hake Pomodoro with chilli flakes & crème fraîche is between 20 and 25 minutes.
What is the total time required to make Hake Pomodoro with chilli flakes & crème fraîche?
The total time required to make Hake Pomodoro with chilli flakes & crème fraîche is between 30 and 35 minutes.
How many servings does Hake Pomodoro provide?
4 servings
What are the main ingredients in Hake Pomodoro?
Cooked Chopped Tomato, Creme Fraiche, Dried Chilli Flakes, Fish, Fresh Basil, Garlic Clove, Garlic Cloves, Jasmine Rice, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Onions, Spinach, Tomato Paste
What is the nutritional information of Hake Pomodoro?
Calories: 601, Carbs: 84 grams, Fat: grams, Protein: 26.7 grams, Sugar: 10.9 grams, Salt: 766 grams
How do I prepare Hake Pomodoro?
RICE, RICE BABY: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. DINNER IS SERVED!: Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef! POACHING AWAY: Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season. POMODORO-STYLE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 100ml of water. Mix until fully combined and bring to a simmer.
What should be prepared from my kitchen to make Hake Pomodoro?
Cooked Chopped Tomato, Creme Fraiche, Dried Chilli Flakes, Fish, Fresh Basil, Garlic Clove, Garlic Cloves, Jasmine Rice, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Italian Rub, Onion, Onions, Spinach, Tomato Paste
How many calories does Hake Pomodoro have?
601 calories
How much fat content does Hake Pomodoro have?
grams
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