Recipe
Hake Fillet with Sofrito
Whole wheat flour-dusted hake fillets served over a Cuban-style sofrito of tomato, ginger, and garlic. A delicious, light recipe ready in 30 minutes.
- Preparation10 min
- Cooking20 min
- Total time30 min
- Servings4 servings
- DifficultyEasy
Although no one on the Island remembers it anymore, hake was the queen of Cuban tables for a long period. Many recipes dedicated to this fish were published in Bohemia magazine or on the television program Cocina al Minuto.
This recipe is born from the memory of those tricks learned watching TV with mom and grandma on Sundays. It is true that hake is not a Cuban fish, but here it has a very local flavor. It is delicious and quick to make.
Ingredients
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Method
- Season the hake fillets with salt and pepper and add the lemon juice. Set them aside while you prepare the rest of the recipe.
CiberCuba - Chop the peppers, onion, garlic, and ginger into a very fine brunoise, or use a food processor.
- Heat the oil in a frying pan and add the chopped seasonings to make the sofrito.
- When they begin to release their aromas and juices, add the tomato sauce and sprinkle the brown sugar. Stir well and let it cook over low heat for about 10 minutes. If the sauce dries out, add a little water.
CiberCuba - Before removing from the heat, adjust the salt to taste, cover, and set aside for plating.
- Coat the hake fillets in the whole wheat flour.
CiberCuba - Fry them in a pan for about 3 minutes on each side, until golden.
- Let them drain on absorbent paper.
- To serve each portion, first place a generous tablespoon of the sofrito and top with the fillets. Enjoy!
CiberCuba
