Hake recipes, salsa verde hake Basque Recipes, Recipes, Spanish Fish Recipes, Tapas Recipes 5 1 5 0

Hake Recipe Basque Style

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Hake recipes with (real) Salsa Verde – a classic Basque recipe!
This is my quick version of a series of hake recipes, a classic Basque dish called merluza en salsa verde. Salsa verde is not to be confused with the herby oil based sauce frequently used during the 2000’s by chefs like Jamie Oliver and John Torode. Salsa verde in Basque cooking is a fish sauce made from chopped garlic, fish stock and loads of freshly chopped parsley. This simple sauce is one of the foundations of Basque gastronomy, so you are on the real deal. When making the dish, make sure that the hake fillets are very fresh, the rest of the dish is very simple to make. You will only need one pan to cook the whole lot, so less mess in the kitchen. The dish serves well as a main course for two people or as a tapas dish for 4 people.

15 mins

2 people

Ingredients
Method

2 pieces of fresh hake fillet weighing 125g each, skin off
1 garlic clove, peeled and finely chopped
1/4 guindilla or dried chilli, thinly sliced
4 tbsp extra virgin olive oil
1 tbsp plain flour, plus extra for coating the fish
150ml fish stock, made from hake bones
1 tbsp finely chopped fresh flat-leaf parsley
Sea salt

Start by coating on a plate the hake fillets with the flour.
Heat 2 tablespoons of the oil in a medium sized pan and fry the hake fillets for about 2 minutes on each side. Set aside.
In the same pan, add the remaining oil, chopped garlic and guindilla chilli and heat gently. Once the garlic starts to jump, remove the chilli, lower the heat and add the tablespoon of plain flour. Cook the flour on a low heat for about one minute, stirring well so the mix does not burn. Start pouring the hot hake stock, a laddle at a time, making sure you mixing the sauce well, so you don’t end up with any lumps. Use a whisk for this. Add some more stock until you get a smooth velvety sauce with the consistency of double cream. Check the sauce for seasoning and adjust with a touch of salt.
Add the hake pieces presentation side up, cover with a lid and poach on a low heat for about 1 minute to warm up and finish cooking.
Add the freshly chopped parsley, mix into the sauce well, cook on a low heat for 30 seconds. Serve with crusty bread and cold txakoli.

Ingredients

2 pieces of fresh hake fillet weighing 125g each, skin off
1 garlic clove, peeled and finely chopped
1/4 guindilla or dried chilli, thinly sliced
4 tbsp extra virgin olive oil
1 tbsp plain flour, plus extra for coating the fish
150ml fish stock, made from hake bones
1 tbsp finely chopped fresh flat-leaf parsley
Sea salt

Method

Start by coating on a plate the hake fillets with the flour.
Heat 2 tablespoons of the oil in a medium sized pan and fry the hake fillets for about 2 minutes on each side. Set aside.
In the same pan, add the remaining oil, chopped garlic and guindilla chilli and heat gently. Once the garlic starts to jump, remove the chilli, lower the heat and add the tablespoon of plain flour. Cook the flour on a low heat for about one minute, stirring well so the mix does not burn. Start pouring the hot hake stock, a laddle at a time, making sure you mixing the sauce well, so you don’t end up with any lumps. Use a whisk for this. Add some more stock until you get a smooth velvety sauce with the consistency of double cream. Check the sauce for seasoning and adjust with a touch of salt.
Add the hake pieces presentation side up, cover with a lid and poach on a low heat for about 1 minute to warm up and finish cooking.
Add the freshly chopped parsley, mix into the sauce well, cook on a low heat for 30 seconds. Serve with crusty bread and cold txakoli.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Hake Recipe Basque Style

Txakoli Zudugarai 2022