Leche frita de merluza con salsa de tomate - Bruno Oteiza

hake fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Pollock is often less expensive while still being flaky and mild.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds moisture and flavor without alcohol.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add canned tomatoes, paprika, bay leaves, salt, and black pepper; simmer for 15-20 minutes until thickened.

Taste and adjust seasoning, adding sugar if sauce is too acidic.

In a separate pan, heat olive oil over medium-high heat.

Season hake fillets with salt and pepper; pan-fry for 3-4 minutes on each side until golden and cooked through.

Remove hake and set aside; discard bay leaves from sauce.

Add white wine to the sauce; simmer for an additional 5 minutes.

Return hake to the skillet, spoon sauce over, and heat through for 2-3 minutes.

Garnish with fresh parsley and lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens