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Hake with tomato and bell pepper in a Valencian style

Hake with tomato and bell pepper in a Valencian style

Main dishes

Pan-fried, salted cod, simmered for five minutes in a sauce of red and green tomatoes and peppers, in an earthenware pot.

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Recipe from 19Tarrestnom65 (Wikibooks), adapted by Recette de cuisine · · updated on

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This monkfish with tomato and pepper is from the kitchen of Alpont, in the Valencia region. The sauce, similar to a “samfaina,” is the star of the dish.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyEasy
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$14.02 $3.51 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.13
  • $0.78
  • $3.16
  • $9.43
  • $0.05
  • $0.36
  • $0.04
  • $0.07

Prices from US supermarkets for 6 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Chop the peppers into pieces and mince the garlic. Place them in a bowl with a little olive oil. ≈ 8 min
  2. Combine the tomatoes, pour them into the pot, and let them cook with the remaining ingredients, adjusting the seasoning with salt and sugar as needed.
  3. While the sauce is cooking, dredge the cod in flour and fry it in a separate pan.
  4. Add the fried cod pieces to the sauce and cook for about 5 minutes.

The bill

Hake with tomato and bell pepper in a Valencian style

  • a little flour$0.13
  • 1 bell pepper$0.78
  • 1 bell pepper$3.16
  • 1.5 kg of long, slender tomatoes$9.43
  • 1 clove of garlic$0.05
  • olive oil$0.36
  • salt$0.04
  • sugar$0.07

Total$14.02

that's $3.51 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of desalinated cod
  • a little flour
  • 1 bell pepper
  • 1 bell pepper
  • 1.5 kg of long, slender tomatoes
  • 1 clove of garlic
  • olive oil
  • salt
  • sugar

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