Hake with Tomato and Mussel Sauce

Ingredients:

4 hake hake

1 kg of mussel

400g of peeled tomatoes cut into pieces

1 chopped onion

2 chopped garlic cloves

4 tablespoons of oil

2 halved bay leaves

200 ml of white wine

Chopped parsley

Salt q.s.

Pepper q.s.

Preparation:

1. Season the fish on both sides with salt and pepper.

2. In a large pot, place the mussels, some salt stones and the white wine.

Cover and cook until it boils and the shellfish opens.

With a slotted spoon, remove the mussels to a serving dish.

3. Strain the broth.

Remove the mussel core and set aside.

4. In a saucepan, heat the oil, onion, garlic and bay leaf.

Stir and let it cook.

Add the tomatoes and cook for another 5 minutes.

5. To the stew mix the broth you have reserved.

Stir and boil for 10 minutes.

6. After time, remove the bay leaves and with the magic wand, crush the sauce.

Add the hake slices, cover and cook over medium heat for 15 minutes.

Halfway through the time, turn the pieces over.

After the fish is cooked, remove it with a slotted spoon onto a platter.

7. Let the sauce simmer a little longer, until it is ripe.

Apply the sauce again with the blender to make it creamy.

Finally, add the mussel core and the chopped parsley to the sauce.

Stir and remove from heat without letting it boil.

8. Serve the fish topped with the sauce.

Accompany this dish with mashed potatoes and boiled broccoli.