Hake alla Villanella

Preparation:

Preparation: Thoroughly clean the hake, then wash and dry it. Finely chop the onion, garlic and basil and transfer them to an oval saucepan, large enough to hold the fish, with the oil. Place on the fire and let the chopped ingredients soften gently; then add the fish and brown it on both sides, turning it gently. Season with salt and pepper and pour over the white wine; as soon as this has completely evaporated, add the peas, well washed and drained, and half a glass of water in which you have diluted the tomato concentrate. Cover the container and cook for 15 minutes on a low flame, turning the fish a couple more times and sprinkling it with the cooking broth. After the indicated time, arrange the hake with its sauce on a serving plate and serve immediately, piping hot.