I come from a seaside town but now they are transplanted into that of Vercelli, in the fog (argh!) and surrounded by many rice fields, well let's face it, when they are flooded are so beautiful to be seen .. but here to buy fresh fish directly on the quay on the port, how do you Pescara is only a memory (the closest place where we can do is Liguria, apparently) so usually I take the frozen and portioned in such a way to have already at hand the right dose by dividing by three (next Monday will turn 2 years, how time flies, seems like yesterday when I carry around that big belly!).
the way, I forgot to tell you that is a recipe for more small;)
For serving:
40 gr. type of pasta butterflies
50 grams of hake (I use the frozen and portioned on trays)
1 / 4
grated carrot 1 piece of onion or scallions (shallots gives a stronger flavor, I use it often)
4 tablespoons salsa
tomato extra virgin olive oil salt to taste water
hake Cook in a skillet with a tablespoon of olive oil, onion, carrot and tomato for about 20 minutes, adding as a bit 'hot water for not it is too dry.
Once cooked hake will be enough soft that it can be broken with a fork and mixed with the butterflies that have previously cooked. If you want to add a drizzle of olive oil.
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