Hake in sauce, a main dish for these holidays. Preparing fish is simple, but these days when it is cooked a lot it is better to prepare it in sauce to leave it just right, it is much tastier and if we accompany it with some prawns we have a delicious party dish to enjoy.
Hake is a soft fishWithin the white fish it is one of the most economical, but that does not mean it detracts from it, since with hake we can prepare many great dishes.
Hake in sauce
Author Montse Morote
Recipe type: incoming
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- A hake
- Shrimps
- Clams
- 2-3 garlic
- White wine 150ml.
- Fish broth or water
- Flour- 1 tablespoon
- Parsley
- Oil and salt
Preparation
- To prepare this dish, we will tell the fishmonger to remove the central spine and cut it into pieces.
- We season the hake with salt and we will pass it through flour.
- In a pan with hot oil, fry the hake, just brown it on the outside a little and reserve.
- In the same oil we will fry the prawns and reserve.
- In the same casserole with a little more oil if necessary, we will put the minced garlic.
- When it begins to brown, add the tablespoon of flour and sauté a little.
- Add the white wine and let it evaporate for 3-minutes
- We put the hake in the casserole and cover it with the fish broth or water.
- When it starts to boil we will put the prawns and clams, let it cook for about 10 minutes over medium heat, we will move the casserole with movements from one side to the other so that the sauce is made.
- When the clams begin to open, we will taste the salt and add chopped parsley.
- It is a very good sauce, if the sauce is too thick you can add a little more broth.
- And it is ready, it is done very quickly and if we let it rest for a while before serving it, it is much better.