Hake Basque style recipe

Basque Hake, a traditional recipe of Spanish gastronomy that has been passed down from generation to generation. It is a type of hake in a delicious green sauce, since it is made with garlic and parsley, among other ingredients. It should be noted that this dish usually has some variants, since some people put clams in it; others add chilli pepper to make it a bit spicy, peas, prawns…

For fish lovers, a hake dish is always a winner, and if it is accompanied by a sauce as tasty as this one, success is more than guaranteed! For this reason, we encourage you to continue reading to discover how to make Basque-style hake, the ingredients of the classic recipe and the most popular variants.

Ingredients to make Basque Hake:

• 1 hack clean and cut into pieces
• 3 garlic cloves
• 200 milliliters of white wine
• 150 milliliters of fish brother
• 100 grams of flour
• 2 units of hard-boiled eggs
• 1 can of asparagus
• 1 handful of chopped parsley
• 1 splash of olive oil
• 1 pinch of salt

How to make Hake Basque style:

1. We put a saucepan with water and cook 2-3 eggs. Meanwhile, we take a casserole and put oil. Likewise, chop the garlic and add it to the casserole once it is hot.
2. Salt the pieces of hake and pass them through flour. In this way, we will have the fish slightly battered and we will prevent it from sticking or breaking when cooking.
3. Before the garlic browns, add the pieces of hake to the casserole. We cook the fish for a couple of minutes on one side and then turn it over to cook it on the other.
4. When the garlic begins to take color, we pour in the white wine, let it evaporate and then add the fish broth. If we want the Basque hake to be more broth, or with a little more sauce, we can add a little more brother or water. Let it cook for 5-6 minutes.
5. Chop the parsley very finely, peel and cut the hard-boiled eggs in half or into slices, as we like.
6. Add the parsley to the casserole with the fish, the sliced ​​hard-boiled eggs and some asparagus. We taste for salt and rectify if necessary. We move the casserole, cook the Basque-style hake for a couple more minutes and turn off the heat.
7. It will now be ready to serve! This Basque hake recipe is one of the simplest and, at the same time, delicious. It is the traditional procedure, with garlic, egg, asparagus and parsley, although, as we said at the beginning, this dish admits all kinds of variants. In addition, we can accompany the dish with some baked potatoes, with a green salad or whatever we like best.

How to make Basque-style hake – Other recipes

One of the most popular ways to make this recipe is with clams and peas, so to make Basque hake with clams, simply follow these steps:

1. Wash about 200 grams of clams well to remove all the sand they may contain. Then leave them in salted water for 1-2 hours.
2. Cook the clams in a saucepan with a jet of hot oil for about 4 minutes, or until they are open. For this, the casserole must be covered.
3. Meanwhile, cook the peas in boiling water. He reserves both ingredients and prepares the Basque hake recipe with the instructions above.
4. Right at the end, when it’s time to add the asparagus, also adds the clams and peas.

To make Basque-style hake with prawns, you simply have to cook the whole prawns in boiling water, with the pot or casserole covered, for about 4-5 minutes. Then, you can use that same strained broth to make the hake, since it is a type of fish broth with a lot of flavor. Likewise, the clams can be peeled and added at the end, with the asparagus, the clams and the peas.