Hake in Vegetable and Lemon Broth

Preparation

1. Step 1

   Peel the carrots, and cut them into 3-inch pieces. Then, cut each piece into ⅛-inch slices. Stack the slices together, and cut them into ⅛-inch strips (julienne). You should have about 2 cups of julienned carrot.

2. Step 2

   Peel the lemon with a vegetable peeler, removing the peel in long strips. Pile the strips together, and cut them into a fine julienne, making about 1 tablespoon. Cut the lemon in half, and press the halves to extract 2 tablespoons of juice.

3. Step 3

   In a large saucepan (preferably stainless steel), combine the carrots, lemon peel, lemon juice, scallions, red onion, white wine, salt, thyme leaves and pepper with ¾ cup water. Bring the mixture to a boil over high heat, cover, reduce the heat to low, and boil gently for 10 minutes.

4. Step 4

   Fold each of the hake fillets in half and arrange them carefully on top of the vegetables in the saucepan. Cover, return the mixture to a boil, reduce the heat and boil gently for 5 minutes. The hake should be barely cooked through. Lift the fish from the saucepan and arrange it on a platter.

5. Step 5

   Add the olive oil and butter to the vegetable mixture in the pan, and bring it to a strong boil over high heat. Continue to boil for about 20 to 30 seconds, until the mixture is emulsified. Pour over the fish, and serve immediately.