Hake with Onions and Sweet Potato Purée 👨‍🍳🍷

 Hake with Onions and Sweet Potato Purée 👨‍🍳🍷

Ingredients

• 1 package of hake fillets

• Olive oil as needed

• 3 onions

• 2 cloves of garlic

• 1 bay leaf

• 1 small cup of white wine

• Salt and pepper as needed

• 4 small orange sweet potatoes

• 2 small carrots

• Parsley as needed

Preparation

A comforting and balanced recipe, where the hake is slowly cooked with onions and served with a smooth, colorful purée.

Ideal for

Those seeking a complete meal with fish and vegetables, simple to prepare and with a homemade and delicate flavor.

Cooking the hake fillets

Thaw the hake fillets. In a wide pan, add a generous drizzle of olive oil, two sliced ​​onions, a minced garlic clove, and the bay leaf. Let it cook for 3 to 4 minutes. Arrange the hake fillets on top, pour over the white wine and bring to a boil. Season with salt and a drizzle of olive oil, cover and cook over medium-low heat for 15 to 20 minutes, depending on the thickness of the fillets, shaking the pan occasionally to prevent sticking.

Prepare the purée

In another pan, heat a drizzle of olive oil and sauté a peeled and chopped onion and a clove of garlic for 4 to 5 minutes. Add the peeled and chopped sweet potato and carrot, season with salt and freshly ground black pepper and sauté for another 2 to 3 minutes. Cover the vegetables with hot water and cook until very tender.

Purge the vegetables

Drain the cooking liquid, reserving a coffee cup to adjust the texture, if necessary. Puree with an immersion blender until smooth, adding a little of the reserved liquid according to the desired consistency.

Serve

Serve the hake fillets with the onion sauce, accompanied by the sweet potato and carrot puree. Finish with chopped parsley.