How to make
Start with the fish sauce by chopping the cleaned leeks, garlic, celery and carrots and stew them for 5 minutes in olive oil.
During this time, wash and dry the fish fillets. Clean them from any visible remaining bones, add a little salt and rub them with olive oil.
Pour the wine over the stewed vegetables and cook them with the lid open for 1-2 minutes, then pour fish broth, season with salt and cover the dish again to simmer for 15 minutes over medium heat.
You have the choice to steam or bake the hake in the oven at 360°F (180 degrees). It will also take 15 minutes to be ready and this makes the dish very practical and time-saving. Here the only condition is to cook it with the skin side down, so that the tender spot of this wonderful white fish does not fall apart.
Transfer the prepared vegetables for the sauce into a blender and blend them until they are perfectly smooth. You can also do it with a liquidizer, but you wouldn't get such a fine and silky smooth sauce. However, it also depends on the device itself and its qualities. More importantly, it will be very tasty and whether it is blended to perfection, is only important for its better aesthetic appearance.
Arrange the hake fillets into plates and pour each portion with the sumptuous sauce.
I garnished the hake with a sumptuous garlic sauce and small fried peppers for an even richer look and taste of the dish.
Enjoy your meal!
