Hake to Basque, a traditional recipe for Spanish gastronomy that has been going from generation to generation. It is a type of hake in delicious green sauce, since it is made based on garlic and parsley, among other ingredients. It should be noted that this dish usually has some variants, since there are those who put clams, others add chilli so that it is a little spicy, peas, prawns … for fish lovers, a dish of hake always triumphs, and if above It is accompanied by a sauce as tasty as this, success is more than insured! Therefore, we encourage you to continue reading to discover in recipes how to make the Basque hake, the ingredients of the classic recipe and the most popular variants.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make the Basque hake: |
| 1 clean and cut hake into pieces 3 cloves of garlic 200 milliliters of white wine 150 milliliters of fish broth 100 grams of flour 2 units of hard eggs 1 can of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed, |
Ingredients to make the Basque hake:
1. We put a saucepan with water and cook 2-3 eggs. Meanwhile, we take a casserole and put oil. Likewise, we chop the garlic and add them in the casserole once hot.
2. We leave the hake pieces 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 is brown, we add the pieces of hake to the casserole. We cook the fish for a couple of minutes on the one hand and then we turn it to cook for the other.
4. When the garlic begins to take color, we pour the white wine, let it evaporate and then add the fish broth. If we want the hake to the Basque, it is more calmer, or with a little more sauce, we can add a little more broth or water. We let it cook 5-6 minutes.
5. We chop the very finite parsley, peel and cut the hard eggs in half or slices, as we like.
6. Add the parsley to the casserole with the fish, the slices of hard eggs and some asparagus. We try salt and rectify if necessary. We move the casserole, cook the hake to the Basque for a couple more minutes and turn off the fire.
7. You will be ready to serve! This hake recipe to the Basque is one of the simplest and, at the same time, delicious. This is the traditional procedure, with garlic, egg, asparagus and parsley, although, as we have said at the beginning, this dish admits all kinds of variants. In addition, we can accompany the dish with baked potatoes, with a green salad or what we like the most. Do not forget to visit my blog, target = _blank rel = NOFOLW class = outboundcocinando with Montse, to discover more recipes.
