HAKE STEAKS WITH TOMATO & BASIL SAUCE

Serves 4

4tbsp olive oil

1 onion, finely chopped 1 stick of celery, finely chopped

1 carrot, peeled and finely chopped

3 garlic cloves, finely chopped

100ml (3½fl oz) white wine

15 large, juicy, ripe tomatoes, peeled

(see tip below) A handful of fresh basil leaves

4 medium hake steaks, preferably on the bone

Sea salt and freshly ground black pepper 12 baby black olives Potato wedges and broccoli, to serve

Heat 2tbsp oil in a pan and sauté the onion, celery and carrot until lightly caramelised. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer for 5 minutes or so to reduce. Chop the tomatoes, discard the pips and add the flesh and juice to the pan. Cook for 15 minutes, until the tomatoes break down. Add the basil and turn the heat off. Heat 2tbsp oil over a medium heat in a shallow lidded pan large enough to take the fish in one layer. Add the hake and fry until golden on both sides. Pour the tomato sauce over the top and season to taste. Cover and cook for 12 minutes.

Add the olives, turn off the heat, cover and leave to steam for 5 minutes (if the hake is off the bone, it’ll cook more quickly – cook for 5 minutes, then steam for 2-3 minutes). Serve with potato wedges and broccoli.