Simple Way to Prepare Award-winning Sicilian Hake Stew with Raisins and Mushrooms
Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Sicilian Hake Stew with Raisins and Mushrooms. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sicilian Hake Stew with Raisins and Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sicilian Hake Stew with Raisins and Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Sicilian Hake Stew with Raisins and Mushrooms using 18 ingredients and 6 steps. Here is how you cook it.
Ingredients and spices that need to be Get to make Sicilian Hake Stew with Raisins and Mushrooms:
- 30 ml Olive Oil
- 1 large Onion, chopped
- 2 Celery ribs, chopped
- Kosher Salt and freshly ground Black Pepper
- 30 ml crushed Garlic
- 2,5 ml dried Thyme
- 1 ml Chilli flakes
- 180 ml White Wine
- 800 g canned chopped Tomatoes
- 250 ml Fish Stock
- 500 ml Vegetable Stock
- 60 ml Raisins
- 30 ml Capers, rinsed
- 250 g white Mushrooms
- 1 kg Hake fillet, cut into large cubes
- 20 g fresh Parsley, stems removed
- 100 g coarsely chopped Almonds or Cashew nuts for serving
- Bread roll for serving
Steps to make Sicilian Hake Stew with Raisins and Mushrooms
- Heat Olive Oil over medium-high heat in a Dutch Oven. Add Onions, Celery, a pinch of Salt and a pinch of Black Pepper and fry till Onions are translucent.
- Add Garlic, Thyme and Chilli flakes and fry for half a minute. Deglaze with White Wine, reduce the heat and simmer till Wine has reduced by half.
- Add Tomatoes, Stock, Raisins, Capers and Mushrooms and bring to a boil. Reduce heat again and simmer for 20 minutes.
- Dry the Hake and season with Salt and Pepper Pepper. Add the fish to the Dutch Oven and make sure all the fish pieces are covered in liquid. Bring to a simmer and cook for 5 minutes.
- Remove the Dutch Oven from heat. Add Parsley and gently stir. Set aside, covered for 5 minutes, then check that the fish is cooked through.
- Serve, topped with Nuts and fresh bread roll.
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