Hake with fennel and risotto

Hake with fennel and risotto

Shopping list: 4 people, 700 grams of hake, (it can also be panga fillets), a generous fennel, capers, crème fraîche, garlic, tomatoes, anchovies, tomato puree, white wine, risotto rice and stock.

Method: boil the sliced fennel for 10 minutes and let it drain. Oil in a large baking dish. Pepper and salt over the hake and lay it in the dish. Put the fennel and the tomatoes with some capers and about five anchovies on the fish. Make a mixture of four tablespoons of crème fraîche, two tablespoons of tomato puree and a good half glass of white wine (dry, and of course open it earlier to taste it) and divide it over the fish. This goes for 30 minutes in a preheated oven at 180 degrees.

In the meantime, make the risotto in the pan with garlic, water and bit by bit adding the stock (from a cube). Keep stirring. The rice should, like in the paëlla, stay moist, but be cooked.