Hake in "salsa verde", a typical Basque dish
Hake, prepared according to a typical Basque recipe. In less than half an hour you can prepare this dish and have it on your table to enjoy a delicious fish meal.
Servings: 4 persons
Equipment
- casserole with lid
Ingredients
- 4 slices hake about 2-3 cm thick
- 1/2 onion
- 3 cloves garlic
- 200 gr peas may be frozen (preferably not a jar because they are no longer crispy)
- 100 ml white wine
- 1 tbl spoon flour to thicken the sauce slightly
- 3 tbl spoon olive oil
- 4 tbl spoon parsley flat-leaf parsley
- 250 ml broth fish stock (I sometimes also make it with vegetable stock)
- 4 eggs hard boiled
- pepper and salt
Instructions
- Grate the onion with a coarse grater and cut the garlic into slices. Finely chop the flat-leaf parsley. (set aside a little to add afterwards when serving)
- Put the oil in a casserole and fry the grated onion and garlic slices.
- As soon as the onion turns transparent, add the flour, stir well. Pour over the white wine. Stir well again and then pour in the stock. Pay attention! Do not brown the onion and garlic. Let it boil for a minute and then lower the heat.
- Now add the peas and parsley. Season with salt and pepper. Also put in the hake slices. Make sure they are well surrounded by the sauce. Put the lid on the pan and let it cook gently for another 10 minutes.
- Boil the eggs for 8 minutes (let the water boil first and then put the eggs in it). Remove the eggshell and cut them in half lengthwise.
- Remove the pan from the heat when the hake is cooked. Divide between the plates. Place two half eggs in each plate and add extra finely chopped parsley. If wanted, add a bit of black pepper from the mill and ready ...
Notes
"Merluza en salsa verde" is a typical Basque dish, northern Spain. Some recipes feature extra cockles or white asparagus. It is also a dish that you often find in different diets. But I think this is full of flavor because of the parsley, garlic and onion ... I also provide some extra peas because we just like to eat them and so they can be abundantly present ... In less than half an hour you can conjure this dish on your table...
