Sharing Fish is one of the staples of gastronomy when it comes to preparing light, flavorful, and healthy dishes. On this occasion, we present the traditional recipe for preparing hake in green sauce, a simple and easy-to-make dish that perfectly mimics the best gourmet dishes served in top-tier restaurants. This...
Ingredients
For the fish
hake (2.2 to 2.6 lbs or 1000 to 1200 g)1
fish stock (fumet)1/2L
peas1can
garlic, thinly sliced4clove
fresh parsley, finely chopped2tbsp
extra virgin olive oil
salt to taste
For the fish stock (fumet)
head and bones of the hake
celery stalk1
piece of leek1
medium carrots2- garlic3clove
medium onion1
water1L
whole peppercorns1tbsp
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Hake in Green Sauce
Prepare the hake
- Step 1
Clean the hake, removing the head and bones. Cut the fillets. Reserve the head and bones to make the fish stock (fumet).
Prepare the fumet (fish stock)
- Step 1
Peel the carrots and onion. Wash the celery and leek. Remove the gills from the hake head and wash it thoroughly.
- Step 2
In a pot, combine 1 liter of water with the reserved hake head and bones, along with the other fumet ingredients. Bring to a boil and let it simmer for about 20 minutes.
- Step 3
Skim off any foam that forms on the surface to clarify the stock. Strain the fumet and set it aside.
Cook the hake
- Step 1
In a large skillet, place the hake fillets, add olive oil, and the sliced garlic. Fry over low heat, ensuring the garlic does not burn. Remove the skillet from the heat, take out the garlic, and set it aside.
- Step 2
Season the hake fillets with salt and pepper, then return them to the skillet with the garlic-infused oil.
- Step 3
Fry the fillets on both sides to seal them and retain their juiciness.
Add the sauce
- Step 1
Add the chopped parsley, the fried garlic, and the fumet to the skillet with the hake.
- Step 2
Cook for 3 minutes.
Add the peas
- Step 1
Stir in the peas and let everything cook for an additional 2 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, you can add a splash of white wine to the sauce before adding the fumet.
Serve with steamed potatoes seasoned with chopped parsley for a complete meal.
Ensure the garlic does not burn during frying, as it can impart a bitter taste to the dish.
FAQS
Can I use frozen hake for this recipe?
Yes, you can use frozen hake, but make sure to thaw it completely and pat it dry before cooking.
What can I use as a substitute for fish stock?
You can use vegetable stock or a store-bought fish stock if you don't have time to make your own.
Can I add other vegetables to the sauce?
Yes, you can add other vegetables like diced bell peppers or zucchini for added flavor and texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
Can I make this dish spicy?
Yes, you can add a pinch of red chili flakes or a sliced chili to the garlic-infused oil for a spicy kick.
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