There’s nothing better than always looking for different ways to prepare traditional dishes. By adding new ingredients or appetizing garnishes, it’s possible to transform a simple dish into a magnificent gourmet recipe. Today, we present to you the best recipe for hake in cider sauce, a very original dish with a special flavor that can also be made with fresh cod or another fish with firm flesh and few bones. Prepare this delicious hake in...
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Chop the onion and garlic, and place them in a skillet with a bit of olive oil. Sauté until the onion becomes translucent.
Add the hake, cut into pieces and floured on one side only. Place the floured side down in the skillet.
Pour in the glass of cider and add the saffron.
Cook over low heat for about ten minutes.
Season with salt and pepper to taste, and let it cook for a few more minutes until the sauce thickens slightly.
For a richer flavor, use high-quality cider and fresh saffron.
Ensure the hake fillets are firm and have minimal bones for the best results.
Serve with crusty bread or steamed vegetables to complement the dish.
Can I use a different type of fish for this recipe?
Yes, you can substitute hake with fresh cod or another fish with firm flesh and few bones.
What type of cider should I use?
Use a dry or semi-dry cider for the best flavor balance in the sauce.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the sauce ahead of time and cook the fish just before serving.
How do I thicken the sauce if it's too thin?
Let the sauce simmer for a few extra minutes or add a small amount of cornstarch mixed with water.
What can I serve alongside this dish?
This dish pairs well with steamed vegetables, mashed potatoes, or crusty bread.
