Hake and Crab Linguini

Hake and Crab Linguini
This dish is one we would enjoy as a family round the table or al fresco enjoying the sun. As I write this we have 26° heat outside and this meal would be perfect. Fresh crap, fresh hake, red ripe tomatoes and a nice glass of white wine or some juice for the children. It’s a really simple Italian dish that’ll take no longer than an hour. Add a squeeze of lemon for the zesty flavour and don’t forget fresh bread!
- 45 Minutes
- Serves 4

Ingredients

  • 100g white crab meat.
  • 300g – 400g hake fillet.
  • 300g – 400g linguine.
  • 1 white onion – chopped.
  • 1 red chilli (to taste) de-seeded and chopped.
  • 1 small red pepper, de-seeded and chopped.
  • 1 stick celery chopped.
  • 300g ripe tomato.
  • 2 bay leaves.
  • 100ml white wine.
  • 250ml chicken or fish stock.
  • Small handful chopped parsley and half the amount of fresh basil.

Instructions

  1. Bring a large pan of water to the boil (at least 4 litres of water) add a good pinch of salt.
  2. Add the pasta and cook until al dente.
  3. Drain reserving a mug of the cooking water.
  4. Put the pasta back in the pan with some of the water.
  5. Stir and then set aside until the sauce is ready.
  6. Remove any bones from the fillet and remove the skin.
  7. Place in a frying pan with a lid along with 300ml water.
  8. Bring to a simmer and put on the lid – steam gently until the fish is just cooked.
  9. Remove from a pan and put on a plate to cool.
  10. Strain the cooking water and reduce to 200ml and use as stock for the sauce (or use chicken stock instead).
  11. When the hake is cool, break it up gently to look like crab meat.
  12. Plunge the tomatoes into boiling water for 10 seconds and remove the skin, then slice into quarters and remove the seeds.
  13. In a large frying pan heat one tablespoon of olive oil and fry the onion, celery, chilli and pepper on a medium high heat.
  14. Cook until the onion starts to soften – about 8 minutes – then add the bay leaves and wine.
  15. Boil the wine for a minute and then add a pinch of salt and the stock.
  16. Put a lid on the pan and simmer gently for 5 minutes.
  17. Add half the parsley and basil and the chopped tomato and cook gently for 5 minutes. Add the lemon zest, lemon, crab and hake and stir very gently.
  18. Taste the sauce and adjust the seasoning.
  19. Add the pasta and toss in the pan to evenly mix.
  20. Keep the pan on a low heat for a minute so the pasta absorbs some of the sauce – use the remaining cooking liquid if it seems too dry.