1.5kgs Hake (or any other firm white fish, fresh or frozen)
1 plate of flour
0.5L oil for frying
6 medium potatoes
6 cloves garlic
A bunch of fresh parsley
6 slices fried bread (1cm thick)
1 medium onion
1 glass white wine
2 glasses fish stock (if you buy fresh fish and make your own stock) or water
2tbsps olive oil
If you’re using frozen fish, defrost it.
If using fresh fish, make yourself a stock, boiling the fish bones and head in water with onion and/or leek, a carrot, bay leaf and salt for around 30 mins.
In a frying pan, heat the oil and fry the bread until golden. Remove and reserve.
Peel and finely slice the potatoes and fry them gently in the same oil, but without letting them brown. Drain and place in the base of a roasting pan.
Cut the fish fillets into portion sizes. Wash, dry and dip into the seasoned flour. Fry in the same oil as the bread and potatoes without removing the skin (this can easily be removed once cooked). Remove skin, drain on kitchen paper and place on top of the potatoes.
Heat the 2 tbsps oil in a small frying pan and fry the finely chopped onion until starting to brown (around 8 mins).
Meanwhile, whizz up the fried bread, garlic, almonds and parsley in a liquidizer. Now add this mixture to the pan along with the onion. Add the wine and the fish stock or water. Bring to the boil and simmer for 5 mins. Strain the sauce through a fine colander over the fish (I actually just liquidize it all again).
Place in a preheated oven (190ºC) and cook for 15 mins.
I’m afraid it got eaten before I had chance to take any more photos, but I’ll try to do better next time!!