What are the main ingredients in Hake Puttanesca?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Hake Puttanesca?

Calories: 518, Carbs: 79 grams, Fat: grams, Protein: 32.8 grams, Sugar: 12.2 grams, Salt: 1236 grams

How do I prepare Hake Puttanesca?

PERFECT PUTTANESCA: Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds. ALMOST TIME TO WINE & DINE: When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning. CRISPY-SKIN HAKE: Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season. DIVE INTO DINNER!: Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano. READY THE RICE: Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Hake Puttanesca?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Hake Puttanesca

Name: Hake Puttanesca
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional)

On a bed of onion-layered basmati rice comes crispy-skin hake. This is taken up quite a few levels on the taste ‘o metre with a rich puttanesca sauce, featuring tangy tomato passata, NOMU Italian Rub, fresh oregano, white wine, capers, and olives. Enjoy your delish fish, Chef!

Hake Puttanesca

with savoury basmati rice & fresh oregano

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Capers
Fish
Fresh Oregano
Garlic Clove
Garlic Cloves
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Italian Rub
Onion
Onions
Pitted Kalamata Olives
Tomato Passata
Tomato Paste
White Basmati Rice
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 100ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.

Onion - 1
White Basmati Rice - 75ml
Garlic Clove - 1
NOMU Italian Rub - 10ml
Tomato Paste - 10ml
White Wine - 20ml
Tomato Passata - 100ml
Capers - 10g
Pitted Kalamata Olives - 25g
Fresh Oregano - 3g
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 8-10 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.

Onion - 1
White Basmati Rice - 150ml
Garlic Clove - 1
NOMU Italian Rub - 20ml
Tomato Paste - 20ml
White Wine - 40ml
Tomato Passata - 200ml
Capers - 20g
Pitted Kalamata Olives - 50g
Fresh Oregano - 5g
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 300ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 10-12 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.

Onions - 2
White Basmati Rice - 225ml
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Tomato Paste - 30ml
White Wine - 60ml
Tomato Passata - 300ml
Capers - 30g
Pitted Kalamata Olives - 75g
Fresh Oregano - 8g
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

READY THE RICE
Place a pot for the rice over medium-high heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PERFECT PUTTANESCA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the remaining onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
ALMOST TIME TO WINE & DINE
When the wine is almost all evaporated, add the tomato passata, 400ml of water, the drained capers, and the halved olives. Lower the heat and simmer until slightly reduced, 10-12 minutes. Stir through ½ the chopped oregano, a sweetener, and seasoning.
CRISPY-SKIN HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE INTO DINNER!
Dish up the fluffy rice and the golden hake. Drizzle over the puttanesca sauce and garnish with the remaining oregano.