Hake with vegetable spaghetti and basil sauce

A very light, flavourful dish. Keep vegetables crisp and gently poach the fish fully submerged so it stays juicy and tender.
INGREDIENTS FOR 2 PEOPLE
1 packet hake flesh (mine was frozen)
1 and a half litres vegetable stock
1 large carrot
1 large courgette
1 large potato
1 leek
Salt, pepper
Extra virgin olive oil
10/12 basil leaves
Here is my new vegetable spiraliser. Choose fairly large vegetables. I insert the washed, trimmed courgette and peel carrot and potato.

I turn the handle to make spaghetti and keep the central scraps for stock.

I spiralise the other vegetables and keep carrot and potato in cold water, carrots to prevent darkening and potatoes to release starch.

I take some leek leaves and wash well.

I slice thinly like spaghetti.

I make lightly salted vegetable stock with scraps and extra vegetables if needed, then strain and keep in the pan.

I blanch vegetables in salted water for about 2/3 minutes, keeping crisp so they do not break. I cooked separately to judge each, then drained into a frying pan with oil.

I blend basil, extra virgin olive oil, salt and pepper into a sauce.

I add a couple of tablespoons basil sauce and toss with vegetables.

I take the hake, thawed in my case.

I submerge fully in stock, lower heat to minimum, cover and leave untouched for about 10/15 minutes. I turn off and leave in stock until needed.

I lift hake from stock, dry on kitchen paper and serve with hot vegetable spaghetti and basil sauce.