Hake in Spanish Style

Hake fillets prepared in the Basque style will be served to you in the northern regions of Spain.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Fish, white fish

  • 300 g Fish, cockle

  • 4 pods Garlic, fresh

  • 150 g Beans, fresh

  • 2 dl Alcohol, Wine, White

  • 1 bouquet Parsley, fresh

  • 2 spoons Flour, Wheat, bread flour

  • 4 pieces Asparagus, fresh

  • 5 spoon Oil, olive

  • 0.5 teaspoons Salt, table

Steps

  1. Shell the peas and rinse them. Rinse the parsley, shake it dry, and chop it finely. Peel the garlic and crush it with the side of a wide knife. Rinse the asparagus and dry them thoroughly. Cut off the woody ends. Discard any open mussels immediately, and thoroughly scrub the remaining ones under cold water with a stiff brush to remove the beards. Place the hake on a board and dust both sides with flour.

  2. Heat the oil in a fireproof pot on the stove and slowly sauté the garlic over low heat until fragrant, but do not let it brown. Increase the heat and add the hake to the pot, browning it golden on both sides. Pour in the wine, chopped parsley, mussels, peas, and a glass of water. Cook over moderate heat for another 15 minutes. Season the sauce to taste. Discard any mussels that have not opened during cooking.

  3. Bring a pot of salted water to a boil and add the asparagus. Cook them in the boiling water for three minutes until tender, then drain them.

  4. Garnish the hake in the sauce with the asparagus. Serve the dish in the pot in which it was prepared.

Nutrition Information (Per 100g)

  • Calories: 105.14 kcal
  • Fat: 3.3 g
    • Saturated Fat: 0.55 g
  • Carbohydrates: 4.05 g
    • Sugars: 0.55 g
  • Protein: 13.25 g
  • Fiber: 0.62 g

Advice

The dish is prepared in a clay pot.