| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 15g | 3g | 12g |
| sugars | fibre | protein | salt |
| 3g | 2g | 45g | 1g |
Why I Love Spanish Hake in Green Sauce
My heart sways with the rhythm pulsing through the streets of Miami, while my taste buds take a passionate dance between the vibrant Caribbean flavors and times-honored Spanish traditions. Today, I find myself twirling in the arms of an old Spanish classic: Hake in Green Sauce.
A Taste of Spain
I’ve always loved how Hake in Green Sauce can transport me right in the middle of a bustling chiringuito in Spain’s Basque country. The beautiful dance of flavors that unfolds with each bite wraps me in the warm embrace of that sunny heritage Basque Cuisine.
Why it Moves Me
What I love about this recipe is its seamless melody of land and sea – the lushness of fresh peas and parsley paired with the delicate hake fillets – it’s reminiscent of Spain’s striking coastal landscapes. It’s a symphony that exhibits harmony in playing with seasonality and simplicity, much like the splendid creations of the renowned Spanish chef Juan Mari Arzak.
Not only is this a dish that speaks to my roots, but it’s an enchanting enigma in taste – the slightly sweet hake fillets nestling against the vibrant herbaceous green sauce with traces of garlic and a subtle hint of white wine, it’s a culinary romance that leaves a sublime taste lingering. Much like a thirst-quenching tropical cocktail, it bewitches the palate with its simplicity and depth of flavors.
Perfect Partners in Dance
While Hake in Green Sauce is a classic dish that can stand on its own, I find it waltzing perfectly in tune with a plate of al dente Vegetable Paella, bringing together land and sea in a gastronomic fiesta. Paired with a chilled bottle of Rioja Blanco, the experience is nothing short of emblematic of the vibrant Spanish dining scene.
So here I am, lost in a culinary tango, bringing a piece of the distinct Spanish taste to the sun-soaked lanes of Miami with the charming Hake in Green Sauce. Join me to savor this captivating recipe that dances gracefully between simplicity and flavor, neatly embodying the spirit of Spanish cuisine.
What You’ll Need
- 2 lbs of hake fillets
- 6 cloves of garlic, finely minced
- 1 cup of fresh flat-leaf parsley, finely chopped
- 1 cup of green peas
- 1/2 cup of white wine
- 1 cup of fish stock
- 6 tablespoons of olive oil
- Salt and pepper to taste
- 2 eggs, hard-boiled and finely chopped (for garnish)
- 1/2 cup of flour (for coating)
Method
Step One
Start by Seasoning the hake fillets with salt and pepper. Then dust each piece lightly with flour, ensuring that both sides are evenly coated. Set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes aromatic and golden, be careful not to burn the garlic.
Step Three
Add the hake fillets to the skillet with the garlic. Cook each side for about 4-5 minutes, or until the fillets are golden brown and cooked through. Once cooked, remove the fillets from the skillet and set aside.
Step Four
Next, deglaze the skillet with the white wine, allowing the alcohol to cook off for a few minutes. Add the fresh flat-leaf parsley and green peas to the skillet. Stir to combine.
Step Five
Add the fish stock to the skillet and bring the mixture to a simmer. Let it cook for a few minutes to allow the flavors to meld together.
Step Six
Return the hake fillets to the skillet, allowing them to warm in the green sauce for a few minutes. Turn off the heat.
Step Seven
Before serving, garnish the hake fillets with the chopped hard-boiled eggs. Serve warm and enjoy your Hake in Green Sauce.
