Hake In Pan

Preparation:

Preparation: Clean the fish, remove the head and tail, cut it into slices. Peel and cut the shallots and the white part of the leek into thin slices; cut into small pieces a celery stalk well filleted and the carrots. Heat two tablespoons of oil in a saucepan and season with the shallots, leek, celery, carrots, garlic, the remaining herbs and let it dry over a moderate heat. Scald the tomatoes in boiling water, peel them, remove the seeds, chop the pulp. Pour half a glass of wine into the pan, let it evaporate, then add a teaspoon of tomato concentrate dissolved in a little hot water, the chopped tomato pulp, salt and pepper. Cook over medium heat for about 20 minutes, stirring occasionally. Add a spoonful of capers, ten pitted black olives, two sliced pickled gherkins and a teaspoon of mustard. Continue cooking for another 5 minutes. Heat two tablespoons of oil in a non-stick pan, brown the slices of hake, add salt and pepper, put them in the container with the vegetables and cook them for 10 minutes. Serve. Accompanying wines: Val D'Adige Pinot Grigio DOC, Trebbiano D'Abruzzo DOC, Vermentino Di Sardegna DOC.