Hake Poached in Ratatouille
Ratatouille is traditionally made by frying batches of summer vegetables until golden, then simmering into a rich and juicy stew. In our version we have cut back on the oil and also transformed it...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Wooden spoon
- Plate
Ingredients
- olive oil
- red onion sliced into wedges 2cm thick
- red pepper roughly chopped into 2-3cm, irregular chunks
- yellow pepper roughly chopped into 2-3cm, irregular chunks
- aubergine roughly chopped into 2-3cm, irregular chunks
- courgette sliced into 2cm thick half moons
- baby tomatoes halved
- garlic cloves minced
- thyme (dried)
- water
- hake boneless and skinless
- balsamic vinegar
- basil
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