Spanish · beginner
Spanish Basque Garlic Parsley Hake With Sweet Peas And Potatoes
A classic Northern Spanish fish braise featuring white hake simmered gently in a silky garlic, parsley, and olive oil salsa verde sauce alongside tender potatoes and sweet peas.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place the potato rounds in a medium pot of salted cold water, bring to a boil, and cook for 8 minutes until partially tender; drain and set aside.
- 02
Heat the olive oil in a wide skillet over medium-low heat and gently sauté the sliced garlic for 2 minutes until fragrant and golden, taking care not to burn it.
- 03
Whisk in the plain flour and cook for 1 minute to form a smooth paste without browning.
- 04
Slowly pour in the warm vegetable broth while whisking continuously to create a smooth, light green sauce base.
- 05
Add the pre-cooked potato rounds, thawed sweet peas, chopped parsley, and lemon juice to the skillet, stirring gently to combine with the sauce.
- 06
Season the hake fillets with a pinch of salt, place them skin-side down into the simmering sauce, cover with a lid, and cook gently over low heat for 8 to 10 minutes until the fish flakes easily.
A LITTLE KITCHEN KNOW-HOW
Emulsified Salsa Verde Braise
Whisking flour into warm broth and olive oil creates a light, fragrant green sauce that gently steams and poached delicate white fish without drying it out.
Notes from the kitchen
- Using warm vegetable broth prevents the flour roux from clumping when creating the salsa verde.
- Cod or halibut can easily replace hake if fresh hake is unavailable at your local market.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.