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Our Story

Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Poached Hake with a Simple Tomato Sauce

Method

  • To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan.
  • Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
  • To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce.
  • Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
  • To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.

Ingredients

  • 900 g Skinless and boneless hake fillets
  • 29.6 ml Fresh parsley leaves
  • Salt and freshly ground black pepper
  • To serve: Mashed potatoes and a green salad
  • 29.6 ml Rapeseed or olive oil
  • 2 Garlic cloves, finely chopped
  • 400 g Tin of chopped tomatoes
  • A pinch of sugar
  • Grated zest of half a lemon
  • ½ teasp. turmeric
  • ¼-½ teasp. chilli flakes
  • 100 ml Water

Poached Hake with a Simple Tomato Sauce


Difficulty: Intermediate
Serves: 6
Poached Hake with a Simple Tomato Sauce
  • 900 g Skinless and boneless hake fillets
  • 29.6 ml Fresh parsley leaves
  • Salt and freshly ground black pepper
  • To serve: Mashed potatoes and a green salad
  • 29.6 ml Rapeseed or olive oil
  • 2 Garlic cloves, finely chopped
  • 400 g Tin of chopped tomatoes
  • A pinch of sugar
  • Grated zest of half a lemon
  • ½ teasp. turmeric
  • ¼-½ teasp. chilli flakes
  • 100 ml Water
  • To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan.
  • Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
  • To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce.
  • Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
  • To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.

Ingredients

  • 900 g Skinless and boneless hake fillets
  • 29.6 ml Fresh parsley leaves
  • Salt and freshly ground black pepper
  • To serve: Mashed potatoes and a green salad
  • 29.6 ml Rapeseed or olive oil
  • 2 Garlic cloves, finely chopped
  • 400 g Tin of chopped tomatoes
  • A pinch of sugar
  • Grated zest of half a lemon
  • ½ teasp. turmeric
  • ¼-½ teasp. chilli flakes
  • 100 ml Water

Method

  • To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan.
  • Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
  • To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce.
  • Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
  • To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.

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