CookEat Recipe
Spaghetti with Hake and Marsala Sauce
Spaghetti in a smooth sieved hake and tomato sauce, finished with butter, Marsala, nutmeg and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 500 g spaghetti; 300 g cleaned hake pieces, with bones retained for the cooking and removed by sieving; 60 g butter; 4 tablespoons olive oil; 4 tablespoons Marsala; 1 medium onion; 200 ml plain tomato passata, or 2 tablespoons tomato paste diluted in 200 ml water; A little hot water as needed; 50 g grated Parmesan; Salt, black pepper and a pinch of nutmeg.
Step 2
Finely chop the onion and squeeze it firmly with clean hands to remove some of its juice. Cook it in the olive oil until beginning to colour.
Step 3
Add the hake pieces, season with salt and pepper and cook until lightly coloured. Add the passata, or diluted paste, and simmer gently until the fish reaches 70°C and flakes easily, about 8–12 minutes depending on thickness.
Step 4
Press the cooked fish and sauce through a fine metal sieve, adding a little hot water if necessary to extract the soft flesh. Discard every bone, skin remnant and firm fragment. Do not blend bones into the sauce; pass through a finer sieve again if needed.
Step 5
Return the smooth fish sauce to the pan with the butter, Marsala and nutmeg. Bring to a boil and simmer only as needed to reach a sauce consistency that coats pasta.
Step 6
Cook the spaghetti in salted water until just tender, following its package time. Drain and dress with the warm fish sauce and Parmesan. Serve immediately.
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