It is impossible to deny hake its status as queen of seafood cuisine in northern Spain. From the Galician ports to the Basque coasts we see numerous recipes that make her the protagonist some of them indispensable in the most traditional cookbooks.
We can talk about hake in green sauce, cocochas, essentials such as pilpil cod or Biscayan cod or something as appetizing as tuna marmitako, but some casseroles like this Basque-style hake, essential in any manual kitchen, does not lag behind.
In essence, the only difference that we find between Basque-style hake and hake in green sauce is the name, since both recipes define the same type of preparation where the vegetable counterpoint is put by a generous dose of parsley, responsible for the ‘baptism’ of the recipe.
Along with it, the more or less necessary contest of asparagus or peas —if we want— and the touch of grace that the white wine gives to flavor this recipe where you will win many points if we use a good Basque txakoli.
Julienne the onion and garlic and poach them with a splash of oil in a wide saucepan and lower to medium heat. When 20 minutes have passed and they are very transparent and poached, we pour the wine and let the alcohol evaporate.
We add the flour, we cook a couple of minutes and give a few laps to integrate well. At that time we add the fish broth and let the whole cook for about ten minutes.
Pour the sauce into a blender glass high, add part of the parsley and grind the sauce with a blender, making sure there are few lumps but without turning it into a cream either.
We return the sauce already crushed to the pan and add the slices of hake to the sauce, letting them cook over low heat and stirring the pan from time to time. So for 10 minutes or as long as we see that the hake is already cooked.
Finally, we incorporate the chopped asparagus, the hard-boiled eggs cut into quarters and we finish sprinkle with a pinch of parsley.
BRA Efficient – Low saucepan with glass lid and silicone handles, 28 cm, with Teflon Platinum Plus non-stick, suitable for induction, PFOA free, Color Black
With what to accompany hake Basque style
Sufficiently resounding dish where they exist, little company they might need these Basque-style hake casseroles, although it will always be a good idea to stock it with some chips or make some baked potatoes, which will also go quite well.
It depends on how many slices of hake we cook we will have a more or less satiating dishbut in any case we can serve a noodle soup or a rice soup first, or even orient ourselves towards a light starter also taking advantage of the asparagus as in this [vinagreta de tomate](White asparagus with warm tomato vinaigrette).
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