You are just going to love this exquisite recipe for Hake Cooked in Aqua Pazza, by the brilliant Mitch Tonks. This dish combines a delightful combination of flavours, all cooked in a pan directly on hot coals.
The star of this recipe is hake, a magnificent fish known for its subtle flavour and soft and tender texture. Once a species that faced the threat of overfishing and declining stocks, hake has made an inspiring recovery thanks to the collaborative efforts of the fishing community, marine scientists, and fisheries regulators. Today, it is a shining example of sustainable fishing practices and has earned the distinction of being a 'Recommended' species by the MSC (Marine Stewardship Council) and the Cornwall Good Seafood Guide.
To enhance the natural flavours of the hake, it is cooked in Aqua Pazza, an Italian term meaning "crazy water." This delicious blend consists of white wine, olive oil, chilli, rosemary, and basil. The pan is placed directly on the hot coals, intensifying the flavours and adding a subtle smokiness to the dish.
The star of this recipe is hake, a magnificent fish known for its subtle flavour and soft and tender texture. Once a species that faced the threat of overfishing and declining stocks, hake has made an inspiring recovery thanks to the collaborative efforts of the fishing community, marine scientists, and fisheries regulators. Today, it is a shining example of sustainable fishing practices and has earned the distinction of being a 'Recommended' species by the MSC (Marine Stewardship Council) and the Cornwall Good Seafood Guide.
To enhance the natural flavours of the hake, it is cooked in Aqua Pazza, an Italian term meaning "crazy water." This delicious blend consists of white wine, olive oil, chilli, rosemary, and basil. The pan is placed directly on the hot coals, intensifying the flavours and adding a subtle smokiness to the dish.
