Hake head
A fish head with meat remnants for a light fish soup and fish stock.
Hake head is a fish head with meat remnants and cartilage, a base for a light fish soup and fish stock. It is rinsed, the gills removed, and simmered briefly with root vegetables, then the broth is strained for soups and sauces.
Recipes with this ingredient
Spaghetti with clams and white mushrooms is a refined dish of Italian cuisine that offers an incredible harmony of flavors. Vongole, tender shrimp, and aromatic white mushrooms create an exquisite combination infused with a light sea breeze and deep mushroom richness. Subtle notes of saffron give the sauce a warm golden hue and a delicate Eastern aroma. This recipe reflects Italy's rich gastronomic traditions where seafood and pasta come together in perfect balance. The dish is light yet rich, making it ideal for special dinners when you want to taste the Mediterranean coast in every bite. Serve hot with a glass of white wine to fully unveil the bouquet of flavors.
12
4
90
