Hake is a mild and versatile fish that’s easy to prepare, making it a great option for both beginner and experienced cooks. It has a light flavor and firm texture, which allows it to pair well with a variety of sauces and seasonings.
Ingredients:
- 2.2 lbs hake (or hake fillets)
- 2-3 carrots
- 1 small head of celery
- 1 large onion
- 1 parsnip
- A few peppercorns
- Bechamel sauce (or a similar creamy sauce)
- 1 cup white wine
- 1 cup water
- Flour
- Oil
- Pepper
- Chopped parsley
- Salt
Preparation:
- Slice the carrots, onion, celery, and parsnip into rounds.
- In a large rectangular baking dish, lightly grease with oil, then place a layer of hake fillets. Cover the fillets with the chopped vegetables, peppercorns, and season with salt and pepper to taste. Add another layer of hake fillets on top.
- For the sauce: Heat 2 tablespoons of oil in a pan over low heat, then add 2 tablespoons of flour, a pinch of salt and pepper. Stir for a few minutes until the mixture becomes light in color. Slowly add 1 cup of white wine and 1 cup of water to the mixture, stirring constantly. Let it cook briefly until it thickens.
- Pour this sauce over the fish and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the fish is cooked through.
- Garnish with chopped parsley before serving.
Hake with Tomato Sauce
Ingredients:
- ½ cup white wine
- 4 hake fillets
- Chopped parsley
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1 onion
- 2-3 cloves garlic
- 2.2 lbs fresh ripe tomatoes
- Salt and seasoning to taste
Preparation:
- Thaw and pat dry the hake fillets. Finely chop the onion and garlic, then sauté them in heated olive oil until softened.
- Add the chopped tomatoes and 1 teaspoon of sugar. Season with salt and cook for about 30 minutes until the sauce thickens.
- Pour the prepared sauce into the bottom of a baking dish. Arrange the hake fillets on top of the sauce and place the dish in a preheated oven at 375°F (190°C).
- After 10-15 minutes of baking, pour ½ cup of white wine over the fillets and continue baking for another 20-30 minutes. The hake is ready when the fish turns opaque and flakes easily.
- Sprinkle with chopped parsley before serving, and pair with dry white wine.
