Sicilian-style hake broth recipe
This Sicilian-inspired hake broth filled with red peppers and orzo is a delicious twist on a fish soup, perfect for warmer spring nights. Tender hake fillets poach in the fragrant broth to absorb all the flavours – serve with plenty of crusty bread to mop up all the juices.
See method- Serves 4
- 5 mins to prepare and 55 mins to cook
- 395 calories / serving
Ingredients
- 2 tbsp olive oil
- 2 red onions, sliced
- 2 red peppers, sliced
- 4 garlic cloves, finely chopped
- 2 fresh rosemary sprigs
- 150g Tesco Finest orzo
- 500g hake fillets, defrosted if frozen
- 600ml fish, chicken or vegetable stock
- 300ml dry white wine
- 50g tin anchovy fillets, drained and chopped (optional)
- 2 tbsp chopped fresh parsley
- crusty bread, to serve
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Shop ingredientsEach serving contains
- Energy
- 1660kJ 395.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 35.7gProtein 29.4gFibre 2.2g
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- Heat the oil in a large, lidded saucepan or deep frying pan and fry the onions and peppers over a medium heat, stirring, for 5 mins. Add the garlic and rosemary; season. Reduce the heat to low, cover and cook for 40 mins, stirring occasionally, until the onions and peppers are very soft. Discard the rosemary.
- Meanwhile, bring a saucepan of water to the boil and cook the orzo for 5 mins. Drain well and set aside. Rinse the hake fillets, pat dry with kitchen paper and cut each in half.
- Stir the orzo into the pepper mixture. Add the stock and wine and bring to the boil. Reduce the heat to a gentle simmer, add the fish, cover and poach gently for 5 mins. Turn off the heat and let it stand for 5 mins.
- To serve, carefully remove the fish using a slotted spoon; set aside. Divide the broth between warm serving bowls, then top with the fish. Sprinkle with the chopped anchovies, if using, and parsley. Serve immediately with crusty bread.
- Tip: Add texture to this hearty broth with Tesco Finest orzo, made from durum wheat and produced in Italy.
- See more Fish recipes
