Delicious hake chunks in a red wine Neapolitan sauce served on a bed of gluten-free pasta. Garnish with Parmesan cheese and chopped parsley.

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Recipe Summary

prep:
10 mins
cook:
47 mins
total:
57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Add hake, cover, and steam until easily flaked with a fork, about 25 minutes.

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  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.

  • Heat olive oil in a large skillet over medium heat. Add red onion, tomato paste, and garlic; cook and stir until dark and thick, 2 to 3 minutes. Pour in red wine; cook for 1 minute. Stir in canned tomatoes, oregano, basil, and dill weed. Simmer sauce until thickened, about 5 minutes.

  • Cut hake into 1-inch chunks and stir into the sauce. Season sauce with lemon juice, salt, and pepper. Serve over pasta.

Nutrition Facts

450 calories; protein 25.3g; carbohydrates 75.7g; fat 3.8g; cholesterol 35.7mg; sodium 209.5mg. Full Nutrition
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