Hake fillets with garlic and paprika. A mild tasting fish that is very popular. To prepare this dish I have used some hake loins clean of bones, you can use another part of the hake. Hake has a firm flesh and is very low in fat.
This recipe for Loin of hake with garlic and paprika is very easy to prepare and lightly accompanied by potatoes, it is a very complete and good dish with a great result.
Hake fillets with garlic and paprika
Author Montse
Recipe type: Plateau
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 4 hake trunks
- 4 potatoes
- 4 cloves of garlic
- 100 ml. white wine
- 1 tablespoon sweet or hot paprika
- Oil Salt
- Pepper
Preparation
- We peel and cut the potatoes into thin slices, we also cut the garlic into thin slices.
- We put a casserole with water and a little salt, when it starts to boil we add the cut potatoes. We let it cook until they lack a little.
- We salt and pepper the hake loins and put them on top of the potatoes, cover and let the potatoes finish cooking and the hake is cooked, it does not have to be long since it needs little time.
- When the potatoes and hake are ready, we take them out and drain well.
- We put the potatoes in a bowl and on top the hake pieces, it can also be put on plates and thus served to each guest.
- We put a frying pan with a good jet of olive oil, we add the garlic cut into thin slices.
- When the garlic is slightly colored, add the white wine, let it cook for 6-7 minutes, evaporate the alcohol, add the sweet or spicy paprika, stirring so that it does not burn and dissolve the paprika well.
- We add this sauce over the hake and the potatoes. We serve very hot.
- And it will be ready to eat !!
- Delicious and juicy.