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Hake is a delicious fish that can be combined with an infinite number of different ingredients. In this recipe we recreate how to make the classic Hake with seafood so you can make a tasty dish on a low budget. If you do not have fresh fish on hand, it can be made perfectly with frozen hake loins and can be accompanied with some prawns and clams.
If you would like to know many more dishes made with hake you can make our hake Basque style.
Hake with seafood
- Alicia tomero
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 5 or 6 hake fillets
- A small onion
- Two small garlic cloves
- 150 ml of white wine
- A big glass of water
- Two level tablespoons of wheat flour
- A pinch of sweet paprika
- Fresh parsley
- Olive oil
- Sal Island
- 10 raw prawns
- A dozen clams
Preparation
We peel the prawns and we remove the queues. In a small saucepan with a drizzle of olive oil we will add the prawn heads and shells. We will put it over medium heat and let it fry for a couple of minutes. Then we will add a glass and a half of water and let it cook over low heat for 5 minutes.
Meanwhile we chop the very fine onion and garlic. In a fairly wide casserole or frying pan, add a drizzle of olive oil and add these ingredients. Sauté it over medium high heat until golden brown.
We add two level tablespoons of wheat flour and stir well with a spoon so that all the ingredients are mixed. Let it cook for a moment and then add the prawns' cooking water.
Stir the mixture well while it cooks. If we observe that the broth has remained a little soft in color, we can add that pinch of paprika. We cast the loins of hake with a touch of salt. We will also add the clams and prawn tails. We return to rectify the broth with salt and let it cook until we observe that they have cooked all the ingredients. We will also let the water reduce a little and leave it somewhat thick. Add the chopped parsley.
