The recipe for Basque hake has as variations as houses it is elaborated in. It is characterized for its green sauce, due to the use of parsley, and the peas that risen the green colour. It is also very common to cook it with clams; although this time we will use asparagus and a boiled egg. This is a very simple recipe that we will serve in an earthenware dish; a perfect meal for any moment of the year. Shall we start?
6 slices of fresh hake
1 asparagus tin
125 gr of peas
1 boiled egg
4 spoons of oil
1 spoon of chopped parsley
1 parsley stick
2 garlic cloves
80 gr of onion
1 spoons of flour
We put some oil in a pan. When it is warm we add the onion and the already chopped garlic cloves. We poach it for some minutes.
When the onion starts getting transparent we add the flour, the parsley stick and a glass of cold water.
We stir it while it boils for 8 minutes. After this we remove it from the heat.
In a pot we introduce the already salted hake slices separated between them. We whisk the sauce with a manual food mill and then we add it in the pot.
We include half a glass of water to cover just the hake.
In a medium heat we shake constantly the pot for around 12 minutes, moving it carefully so it doesn’t stick and the hake slices don’t break.
Once it is well cooked and mixed, we add the peas, the asparagus, the eggs in slices and the chopped parsley. We leave it to warm for 5 minutes more.
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