Hake with Cider

Name: Hake with Cider
Total time: 3600 s
Yield: 4 servings
Ingredients: 4 peppers; water; 2 potatoes; vegetable oil; 1 onion; 2 garlic cloves; 1 apple; flour; 1 cup cider; 7/8 cup tomato sauce; 4 loins; salt; ground black pepper

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13Ingredients

1580Calories

60Minutes

Here's a skillet supper that is ready in about an hour, making it ideal for busy weeknight meals. It's also decidedly different, in the best way: First sliced potatoes are cooked until browned, and then onion, garlic, apple, cider vinegar, and tomato sauce are simmered together before being pureed to form a sauce. Finally, the fish and those potatoes are simmered in the sauce (using the same skillet), meaning cleanup is a cinch.

Ingredients

servings:

4 peppers
water
2 potatoes
vegetable oil
1 onion
2 garlic cloves
1 apple
flour
250 milliliters cider
200 milliliters tomato sauce
4 loins
salt
ground black pepper

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Directions

Soak the choricero peppers in water for about 20 minutes.
Drain the peppers. Slice in half and remove the seeds and membranes.
Fry the potatoes in a couple of tablespoons of oil. Once golden brown, remove, drain on paper towel, and set aside.
In the same skillet, add another tablespoon of oil and saute the chopped onion, garlic, and apple.
Add the pepper and 1 tablespoon flour. Continue to cook.
Add the cider and cook for 1 minute on high heat.
Add the tomato sauce and the potatoes and cook for 15 minutes.
Remove the potatoes and add the sauce to a blender.
Add the fish loins, sprinkle with salt and black pepper. Place them in the sauce. Add the potatoes and cook in the sauce for 5 minutes and serve.

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