Though similar to cod, hake has a coarser texture and a slightly stronger flavor. Use a pinot blanc, chardonnay, Macon, or dry white vermouth in this dish. Serve with steamed asparagus or saffron rice.
1 1/2 to 2 lb. hake (or sea bass or whiting), cut into 10-oz. pieces
1/2 cup unbleached all-purpose flour
1/2 cup virgin or extra-virgin olive oil
2 medium tomatoes, chopped
2 whole Spanish pimientos, sliced in strips
2 garlic cloves, finely chopped
1 long white potato, thinly sliced
3 tbsp. finely chopped parsley
1 cup dry white wine
1 tsp. ground white pepper
1/2 cup green peas
Salt and freshly ground black pepper
1. In a medium bowl, coat hake with flour, gently shaking off excess.
2. In large nonstick skillet, heat oil. Add fish and lightly brown. Carefully remove fish and set aside. Discard oil.
3. In same skillet, combine tomatoes, pimientos, garlic, potato, and parsley. Cook for 5 minutes over medium-high heat. Place fish on top of mixture, add white wine, and sprinkle with white pepper. Cover and cook for 15 minutes over medium heat. Add green peas during last 2 minutes. Season with salt and black pepper to taste.