Great Recipes - Spinach-style Hake Recipe

  
 

Spanish-style Hake Recipe

 

Ingredients

  • 30ml/2 tbsp olive oil

  • 25g/1 oz butter

  • 1 onion, chopped

  • 3 garlic cloves, crushed

  • 15g/1/2 oz plain flour

  • 2.5ml/1/2 tsp paprika

  • 4 hake cutlets (about 175g/6 oz each)

  • 250g/8 oz fine green beans, cut into 2.5cm/1 in lengths

  • 350ml/12 fl oz fresh fish stock

  • 150ml/1/4 pint generous 1/2 cup dry white wine

  • 30ml/2 tbsp dry sherry

  • 15-20 live mussels in the shell, cleaned

  • 45ml/3 tbsp chopped fresh parsley

  • salt and ground black pepper

  • crusty bread, to serve

Serves 4

Method:

  1. Heat the oil and butter in a sauté or frying pan and cook the onion for 5 minutes, until softened but not browned. Add the crushed garlic and cook for 1 minute more.

  2. Mix together the plain flour and paprika, then lightly dust over the hake cutlets. Push the sautéed onion and garlic to one side of the pan.

  3. Add the hake cutlets to the pan and fry until golden on both sides. Stir in the beans, stock, wine, sherry and season to taste with salt and pepper. Bring to boil and cook for about 2 minutes.

  4. Add the mussels and parsley, over the pan with a tight-fitting lid and cook for 5-8 minutes, until the mussels have opened. Discard any that do not open.

  5. Serve the hake in warmed, shallow soup bowls with crusty bread to mop op the juices.