Hake in Spiced Wine Broth

Ingredients

• 450 g hake fillet from the tail section (4 hake fillets)
• 400 ml fish stock
• 3 dried tomatoes (in oil)
• 125 ml white wine
• 2 tsp ginger (fresh grated)
• 1 tsp coriander seeds
• 4 fresh bay leaves
• 1 tbsp Lemon Juice
• Salt
• white pepper (from the mill)

Instructions

1. 1.

   Season hake strips with salt, pepper and drizzle with lemon juice.

2. 2.

   Cut tomatoes into small cubes and sauté in 1 tbsp of tomato oil in a wide, shallow pot. Add ½ tsp ginger, coriander and bay leaves and cook briefly. Deglaze with wine and reduce quickly until a small amount remains, then add fish stock, bring to a boil, lower heat, place hake strips in the broth and simmer covered over gentle heat for about 5 minutes.

3. 3.

   Arrange hake strips on preheated plates, spoon the broth over them and distribute remaining ginger on top.