Hake traditionally participates in the formation of the fish menu. The long-forgotten Fish Thursday would not have been complete without this fish. Today it is the usual fried hake and all sorts of variations on this theme.
Ingredients:
- hake (finished carcasses) - 4 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- tomato juice - 150 ml
- salt, ground black pepper - to taste
- peppercorns (black and allspice) - 5-8 grains
- bay leaf - 2 pcs.
- vegetable oil - for frying
Preparation:
1. Thaw hake carcasses, rinse thoroughly, dry, salt and pepper. Dip the hake in flour and fry over medium heat on both sides until golden brown.
2. Place the finished fish in a saucepan.
3. Finely chop the onion and sauté in vegetable oil. 
4. Peel the carrots, grate them on a coarse grater and add to the onions. Sauté lightly until the carrots are soft. 
5. Then, adding tomato juice, peppercorns, bay leaf, salt to taste, simmer for another 5-7 minutes.
6. Pour the fried hake with tomato dressing, bring to a boil and simmer over low heat for no more than 10 minutes. 
BON APPETIT!
Advice!
- Large hake carcasses can be cut into pieces.
- Instead of tomato juice, depending on the season, you can use fresh tomatoes or tomato paste diluted with water.
- If the carrots are not very juicy and sweet, you can add a little sugar.
- Fish can be served as a hot or cold dish.
- Stewed hake in tomato is delicious both cold and warm. It can be served as a main course or as an appetizer. The best side dishes for this fish are mashed or boiled potatoes, rice, and pasta.
- Pieces of fish must be breaded in flour or fine breadcrumbs. Without breading, the outer layer will stick to the pan and the finished dish will not look the most beautiful. And if you use a frying pan without a special coating, then unbreaded fish may simply burn.
- It is unlikely that you will cook fresh hake, so let’s take a closer look at the rules for choosing frozen fish. First of all, pay attention to the ice layer. It should cover the carcass completely, but not be too thick. You're not going to pay money for water, are you? But if there is no glaze at all, the fish will turn out tasteless. There should be no spots or darkened areas on the carcasses. You won’t be able to smell or taste the consistency of frozen fish, so you’ll have to rely only on the signs described above. Many housewives do not like hake, because it is often sold with a thick layer of ice. But if you buy a really high-quality carcass, you will probably be satisfied.
- You can stew fish with bay leaf (add it 10 minutes before the end of cooking), black peppercorns, suneli hops, and other spices. For a soft, creamy taste, fry the vegetables with butter (mixed with vegetable oil).
- Instead of tomato paste, you can use sauce, tomato juice (quite concentrated, with a rich taste), chopped fresh tomatoes. With fresh tomatoes or juice, the taste will be less intense. Sugar is added to tomato paste to neutralize excess acid.
- Since the dish uses tomato, it cannot be cooked in an aluminum pan. As you know, aluminum upon contact with acidic products begins to release harmful substances. So use utensils made of a different material.
- In addition to onions and carrots, for stewing hake you can not use vegetables at all or use another set of them: bell peppers, tomatoes, etc.
Recipe preparation steps with photos
To prepare the dish you need hake, tomato paste, onions, carrots, vegetable oil, wheat flour, salt and pepper.
First you need to prepare the fish. Remove the head, scales, and fins. Make shallow cuts on both sides of the back along the ridge and remove the fins. Take out the entrails. After all this, wash the fish and dry it with a clean cloth or paper towels. I use frozen carcasses without heads and scales. You need to defrost the fish slowly, in the refrigerator, without filling it with water. In water, hake loses its beneficial substances and becomes blander in taste. Cut the prepared fish into pieces 3 cm wide. You don’t have to worry about the bones. In hake they are quite large and can be easily removed. You can fillet the fish and remove the bones, or you can fry it with them.
So, the hake is prepared. Now place the frying pan with oil on medium heat and heat it up. Dip the fish pieces in flour and place in a frying pan. You can also first sprinkle the fish with salt and pepper, sprinkle with lemon juice, and then bread. Fry until golden brown, then turn over and fry on the other side in the same way. It is advisable to use a non-stick frying pan for this, then turning the fish over is much easier. But there won’t be any problems with a regular frying pan if you heat the oil well and thoroughly coat the hake with flour.
Cut the carrots into small strips. You can grate it coarsely, but I think straws look more beautiful.
Cut the onion into quarter rings, half rings (depending on the size of the onions). The thickness of the pieces should be at least 5 mm, then during heat treatment they will not soften too much.
Remove the fish from the pan. Wipe the dishes dry with a paper towel and pour in fresh oil. Place onions and carrots in it and fry over medium heat for 10 minutes. The vegetables should become soft.
Somehow I recently discovered that I created a culinary website a long time ago, but I still haven’t shown one of my favorite fish dishes. Although I did something similar, by analogy, herring in tomato with vegetables. But I cook hake in tomato very often! And I especially like it when I eat this dish prepared by my mother-in-law. At her house, hake in tomato is always on any holiday table, and I enjoy it, because I would eat it regularly, but I often don’t have time to cook it - it’s a little troublesome.
Shall we get started?
1. Buy 2-3 small carcasses of frozen hake. We bring it home, let it firm up a little, and then we clean the scales, without cutting the belly, we take out the insides and rinse the inside well. Place the hake carcasses in a saucepan and add less than a tablespoon of salt per 1 kg of fish (2/3 or 3/4 tablespoon of salt if you like it saltier).
2. Wash and peel the carrots and onions. We cut the onion as you like - you can cut it into half rings, you can into cubes, I cut a quarter into rings. Three carrots on a coarse grater.
3. Cut the hake that has been salted for 30 minutes into portioned pieces (one carcass into 2-3 parts). Bread in flour and fry in a frying pan longer and, if possible, on all sides. When I fry hake, I try to place it not only on both sides, but also on all sides and fry it.
4. After frying the fish, put it in a thick-walled dish - maybe in a stewpan, in a cast iron pot, in a duck pot - whoever has what in the house.
5. Throw the onions and carrots into the frying pan where the fish was fried and sauté until soft.
6. Add a tablespoon of tomato paste directly into the frying pan, knead it with vegetables, lightly fry and pour about a glass of boiled water.
7. Add sugar and salt to the tomato fry to taste and simmer lightly.
8. Add bay leaf and fish spices to the bowl with fried hake - you can also add black pepper and sweet peas.
9. Pour the tomato fry over the hake and again add water to the pan so that it is at the same level as the fish. Cover with a lid and let the fish simmer over low heat.
10. It is enough to stew the fish for about 10 minutes, but this time I was lazy, although I noted the time, and stewed for a whole 20 minutes, and the fish did not become too soft, did not disintegrate or fall apart, but almost all the liquid evaporated and the fish turned out almost dry .
You can serve hake in tomato with vegetables with any side dish: it goes great with potatoes, rice, and even pasta.
Moreover, you can eat hake in tomato either freshly prepared hot, or after it has cooled down. Even from the refrigerator, hake in tomato remains tasty if you cook something hot as a side dish.
Try cooking! And Bon Appetit!
Calories: Not specified
Cooking time: Not indicated
Hake is an inexpensive, tasty and versatile fish. From fillets you can cook fish in batter, make meatballs, meatballs for soup, and whole pieces can be fried in oil or baked in the oven with sauce. Hake carcasses are sold already cut, and all that needs to be done before cooking is to defrost the fish, cut off the upper and lower fins and wash the belly (remove the dark film).
Hake in tomato sauce with vegetables - recipe of the day. In principle, this recipe can be used to cook any sea fish - cod, natothenia, pollock and even mackerel. The main thing is that the fish has some small bones and enough meat.
Required Products:
- Fresh frozen hake – 500-600 g;
- carrots – 1 piece;
- onion – 2 pcs;
- tomato sauce – 6 tbsp. l (if thick, then 4 tbsp + a little water);
- flour – 3-4 tbsp. l;
- salt, ground black pepper - to taste;
- vegetable oil – 4-5 tbsp. l.
Recipe with photos step by step:
We defrost the fish, clean it of any remaining entrails, cut off the fins, and cut off the tail. Rinse under cold water and let the water drain or dry with a paper towel. If the fish is wet, the salt will melt and drain, and the fish will turn out unsalted. Cut the prepared carcass into small pieces, sprinkle with ground black pepper (or any spices for fish), and salt to taste. Leave the fish for 10-15 minutes so that it is saturated with salt and spices. During this time, you will have time to peel the potatoes and put them to boil.
Before frying, pieces of fish need to be breaded in wheat flour so that the crust turns out even and golden brown. Pour the flour into a deep plate, roll the hake pieces on all sides.
Heat the pan, pour 3-4 tbsp. l. vegetable oil. Place pieces of fish in hot oil and fry for 2-3 minutes on each side until golden brown. You shouldn’t fry the fish any longer, it will dry out. The hake will reach full readiness while stewing in the oven.
Remove the fried fish from the pan. Preparing vegetables for the sauce. Cut the onion into small cubes, cut the carrots into strips or three on a coarse grater.
Heat 1 tbsp in a frying pan. l. vegetable oil, fry the onion until transparent (it will lighten). Add carrots, fry for another 2-3 minutes until carrots are soft.
Pour tomato sauce into the almost ready vegetables, stir, simmer over low heat for 1-2 minutes from the moment of boiling. The tomato should be slightly toasted. Add tomato sauce to taste, you can season with pepper.
Place the hake pieces into a baking dish with sides. Place vegetables with tomato sauce on top of the fried fish. Place the pan in a hot oven and cook for 10-15 minutes at 180 degrees. If you want more tomato sauce, cover the pan with a lid or cover it with foil.
Fish in tomato marinade does not have to be served piping hot. You can prepare it in advance and leave it to develop its flavor - warm or even completely cooled, it is no less tasty than fresh from the oven. 
The best side dish is mashed potatoes, but you can serve the fish as a separate dish with fresh bread.
Hake in tomato is a dish familiar to everyone from childhood, nutritious and, importantly, low in calories. It is prepared quickly and does not require significant labor costs. You can cook hake by either stewing it in a tomato or simply pouring marinade over it and letting it brew.
Hake fish in tomato sauce
Ingredients:
- hake – 1 kg;
- eggs – 2 pcs.;
- flour;
- vegetable oil;
- tomato paste – 2 tbsp. spoons;
- onions – 2-3 pcs.;
- carrots – 1 pc.;
- margarine – 30 g.
Preparation
Wash and clean the fish, cutting off the fins, cutting into portions and adding a little salt. Heat the frying pan, roll the fish pieces in egg and flour, fry on both sides. Place the fried fish in a saucepan. Cut the onion into cubes and carrots into strips (the carrots can be grated on a coarse grater). Fry the onion in vegetable oil until transparent, add the carrots, stir and cover with a lid for about 3 minutes. Cooking: take half a cup of water, stir the tomato paste in it, add a little salt and add 2 teaspoons of sugar, pour the tomato paste into the frying pan. Mix everything well, add margarine and simmer under the lid for 5 minutes. Then pour the sauce over the fish in a saucepan and place the hake in the preheated oven for 7 minutes.
Garnish with mashed potatoes or boiled rice.
Hake stewed in tomato with beans
This recipe for hake in tomato is slightly different from the traditional version, since green beans are among the ingredients.
Ingredients:
- hake – 1 kg;
- tomato juice – 200g;
- green beans – 200-300 g;
- onion – 1 pc.;
- salt, pepper - to taste;
- cloves - to taste;
- olive oil – 10 g.
Preparation
Wash the fish, clean it, cut it into pieces, add salt and pepper. Heat the olive oil in a frying pan, add the fish and fry over low heat. While it is frying, cut the onion into small cubes and add to the hake. Fry the onion and fish in this way for about 15 minutes until the hake is half cooked, then pour the fish with tomato juice, cover with a lid, add beans and a little cloves and simmer for another 7 minutes until the beans are ready.
Ingredients:
Preparation
Wash and clean the fish, cut into pieces, roll in salted flour and fry in a frying pan, place in a deep container. Finely chop the onion into cubes and fry in vegetable oil, then add peeled canned tomatoes, juice from the jar and simmer for 5-7 minutes, add salt and pepper to taste. Pour this sauce over the fish and leave for 2-3 hours. Then sprinkle with herbs and serve.