Basque hake
6 servings
30 minutes
Hake a la Basque is a traditional dish of Spanish cuisine rooted in the sunny Basque Country. Light and refined, it combines tender hake fillet with aromatic herbs and vegetables to create a harmony of flavors. The white fish, gently infused with a spicy sauce of onion, garlic, and parsley, gains special tenderness, while the addition of asparagus and peas adds freshness and lightness. A boiled egg completes the composition with richness. This recipe exemplifies how simple ingredients transform into an elegant dish that delights with its delicate taste and airy texture. Ideal for a light dinner or festive table, showcasing the richness of Spanish culinary traditions.
1
In a large pot, bring salted water to a boil. When the water boils, add the asparagus and submerge it. Cover with a lid, bring to a boil again, and cook for 10 minutes. The asparagus should be tender. Drain the water, dry the asparagus, and set aside for a while.
- Fresh asparagus: 1 bunch
2
In another pot, bring salted water to a boil, add the peeled peas, and cook for 20-30 minutes until soft. Drain the water and set the peas aside.
- Dried peas: 500 g
3
Heat olive oil in a pan. Add chopped onion and garlic, and sauté on low heat for 5-7 minutes, stirring occasionally. The onion should become soft and translucent.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Garlic: 1 clove
4
Mix in the flour and continue cooking, stirring constantly for another 2 minutes.
- Wheat flour: 1 tablespoon
5
Gradually, in small portions, add 250 ml of water and add finely chopped parsley. Continuously stirring, cook for another 8 minutes.
- Parsley: 1 stem
6
Remove from heat and blend in a blender or strain through a sieve.
7
Cut the hake fillet into 6 steaks. Season lightly with salt, place in a heatproof dish, and pour over the sauce. Add about 450 ml of water if the fish is not fully covered with sauce. Cook over medium heat, shaking occasionally, for 12 minutes.
- Hake: 1.2 kg
- Salt: to taste
8
Sprinkle the steaks with parsley, add peas, asparagus, and chopped hard-boiled egg, and heat on low for about 5 minutes. Season to taste and serve immediately.
- Chopped parsley: 1 tablespoon
- Dried peas: 500 g
- Chicken egg: 1 piece
- Salt: to taste
