In many Mediterranean and East Asian cultures, fish symbolises wealth and good fortune due to its abundance and the wordplay on “surplus” in Chinese. In this recipe the flaky hake makes for a bold, Italian-inspired pasta.
Hake puttanesca
Serves 4
Ingredients
1½ Tbsp (22.5ml) olive oil, + extra for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
1 Tbsp (15ml) dried origanum
4 anchovy fillets, chopped
2 Tbsp (30ml) caper berries
2 Tbsp (30ml) tomato paste
1 can (410g) chopped and peeled tomatoes
1 cup (250ml) water
1 Tbsp (15ml) soy sauce
1 Tbsp (15ml) brown sugar
70g pitted green olives
Salt and milled pepper
2 (150-200g each) hake fillets
250g spaghetti, cooked according to packet instructions
Handful Italian parsley, chopped
Method
- Heat olive oil in a large pan over a medium heat. Sauté onion for about 8 minutes.
- Add garlic, origanum, anchovies, capers and tomato paste and sauté another 2-3 minutes.
- Add canned tomatoes, water, soy sauce, sugar and olives. Season. Cook the sauce for about 10-12 minutes on a high heat until slightly thickened.
- Lower the heat and add the hake fillets, cover with a lid and steam in the sauce until the fish is cooked, about 10 minutes. Gently flake fish in the pan.
- Toss cooked pasta through the sauce, sprinkle with parsley and milled black pepper to garnish.
Recipe & styling: Lichelle May
Photography: Zhann Solomons
Also read: Steamed Asian hake & cabbage parcel
