Seafood Hake with mussels and squid recipe
Ingredients to make Seafood Hake with mussels and squid:
- Ingredients:
- Virgin olive oil
- Garlic
- Large squid
- Mussel meat
- Onion
- Green peas
- Laurel
- Hake
- Fresh Parsley
- White pepper
- Salt
- Perita tomato
- White wine
- Carrot
How to make Seafood Hake with mussels and squid:
- Preparation: In two saucepans, add in each one ½ liter of cold water, two tablespoons of oil, half a carrot cut in half, a tomato cut in four, half an onion, a bay leaf and salt to taste, to cook for Separate meat from whole mussels, and squid cut into rectangles of approximately 3 x 6cm, in what they boil, reduce the heat and leave 10 minutes over medium heat and uncovered, remove and reserve the meat, strain and mix the broths, reserve.
- In a frying pan over medium-low heat (without burning the aromatics), flavor a tablespoon of oil with a clove of garlic cut into very thin slices, together with a bay leaf, moving gently and before they take on color (approximately one minute ). ), remove the aromatics, then add a good drizzle of white wine and a glass of squid and mussels broth to the hot oil, raise the heat, and when it boils add the previously seasoned fish, leave for a couple of minutes, and turn on the other side and add the squid and mussels, and when it boils again, reduce the heat to low, cover and leave for two to three minutes depending on the thickness of the fish, making sure it does not overcook or dry out, add brother at any time, if necessary.
- Plate the fish on broth in a semi-deep dish, crowned with squid and mussels, add a few green peas on the crown and sprinkle finely chopped fresh parsley over the entire dish.
- Pairing: For a good pairing with this white fish dish, which contains few seasonings and a small amount of spices, I recommend a light, semi-dry or dry white wine.
- Note: All the preparation has to be tender, juicy and broth. With shellfish or fish, do not use red wine or soy sauce. With shellfish or fish, always use white wine as seasoning. Use salt in a very low measure in each preparation. Food is generally calculated at a minimum of 180gr. to a maximum of 200gm. per diner, that is, the entire preparation must not exceed 200gm. Served on the plate. All of this is referential, but not exact. If you add salt and pepper to the meat, at least 5 minutes before preparing it, it will be better.
