Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Plan your delivery

    1 Choose your service

    • Standard Delivery
      Delivered up to 5 working days
    • Priority Delivery
      Choose a date, including Saturdays
    • Click & Collect
      Collect from Basco HQ
    FREE Standard Delivery over £75

    2 Choose your date

    Spanish
    00:05:00
    00:10:00
    00:15:00
    Hake recipes, salsa verde hake Basque Recipes, Recipes, Spanish Fish Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2016/06/hake_basque_style-e1505636236517-1.jpg

    Hake Recipe Basque Style

    • Serves 2 people
    • Complexity Easy
    Prep
    Prep time
    5 mins
    Prep
    Cook time
    10 mins
    Prep
    Total time
    15 mins
    SHARE Facebook WhatsApp Copy

    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

    Introduction

    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.

    Method

    1. Start by coating on a plate the hake fillets with the flour.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Shop Ingredients

    Txakoli Zudugarai 2023

    £16.50

    Senorio de la Mesa 5L

    £74.50

    Similar recipes

    Salt Baked Sea Bass
    Baby Squid in Ink Sauce
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



    Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update