I have no idea why this hake in sauce is called “Valencian style” and the friend who gave it to me, even though she’s from the land, doesn’t know either. What I can tell you is that it is an easy and spectacular hake recipe! Healthy, rich, easy to prepare… I didn’t want to stop sharing it and I hope you’ll be encouraged with this Valencian-style hake because it’s here to be repeated.
Ingredients to make Valencian Hake:
- 6 skinless and boneless Hake fillets
- 1 can of pitted green olives (better if they are stuffed with anchovy)
- 1 onion
- 2 eggs
- 1 dessert spoon of breadcrumbs
- 1 fish stock cube
- 200 milliliters of Water
- 200 milliliters of white wine
- 1 splash of extra virgin olive oil
- 1 pinch of ground black pepper
- 1 pinch of salt
How to make Valencian Hake:
- The first step to prepare this Valencian style hake is to put it in a saucepan, put water to cover the eggs and bring them to the fire. When it starts to boil, keep it for five minutes. Drain the hot water, add cold water and reserve the hard- boiled eggs.
- In a wide frying pan, add a splash of olive oil and heat it up. Peel and cut the onion into very fine julienne strips and add it to the pan when the oil is hot.
- Separately, drain the olives and cut them into slices. Peel the boiled eggs, chop them and reserve.
- When the onion is well poached, add the hake fillets and make the two sides of the fillets over the onion, turned and turned.
- Then we add the shredded fish stock cube, the pepper, the water, the wine, the breadcrumbs, the olives and the chopped eggs. So that everything mixes well, we move the pan and thus we will not break the hake fillets in sauce.
- Tip: Instead of fillets we can use hake slices and of course, we can use frozen fish (previously thawed).
- Cover the Valencian hake and let it come to a boil. Keep on the heat, stirring from time to time, until the liquid evaporates and the sauce thickens.
