SERVES: 4
Ingredients
- 2 medium ripe tomatoes (12 oz)
- 3 tbsp olive oil
- 2 bay leaves
- 3 whole allspice berries, cracked and finely chopped
- 3 or 4 garlic cloves, thinly sliced
- 1 medium green bell pepper (6 oz), thinly sliced
- 1 medium onion (6 oz), thinly sliced
- 1/4 cup dry white wine
- 1/2 cup small black Portuguese or nicoise olives, pitted and rinsed
- sea salt
- freshly ground black pepper
To cook fish
- 1/4 cup olive oil
- 1 1/2-2 lbs hake fillets*, trimmed, deboned and skinned, cut into 4 (6 to 8-oz) portions
- sea salt
- freshly ground black pepper
- 2 cups cornmeal
Directions
Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
Start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
Just before adding the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them.
As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown.
Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.
*Alvor products that can be used in this recipe:
Courtesy: Foodnetwork.com
