How to make
Chop the onion and garlic. Put them to fry over high heat in olive oil in a deep pan with large handles (not that the handles are particularly important for the recipe, but it is authentic).
After a minute, add the calamari - cleaned and cut into cubes or small strips. Stir to avoid burning the onions and garlic and cook until the calamari go from translucent to milky white, then reduce the heat by two degrees.
Pour the ouzo and flambé, while being careful and do not stand over the flame.
Pour the tomato puree and dried basil, oregano, black pepper and as much salt as you like. Add a cup of water and let it cook over low to moderate heat until the sauce thickens.
Wash and dry the hake fillets. Clean them from their bones, if you notice any. Place them on the aromatic sauce and sprinkle them with a little olive oil. Crumble or dice the feta cheese on top and on the sides.
Cover the pan with a lid and cook over medium heat for a few minutes until the fish is ready. The fish saganaki cooks very quickly, about 4-5 minutes, if it's not too thick.
Sprinkle the finished dish with chopped fresh basil leaves and more oregano and serve it.
It is absolutely tasty!
Enjoy your meal!
