Hake casserole. Recipe
Today we put aside the meat recipes to recover this fish recipe from our most traditional cookbook, such as this dish of hake casserole. A classic dish where they exist and that cannot be missing in that house where fish stews are liked.
This recipe is both useful for a comforting daily menu and for a special occasion. With a sauce that begs for bread for dipping, this seafood stew is literally to die for.
IngredientsFor 4 people
- Sliced hake 1 kg
- Prawns 12
- Clams 400 g
- Wheat flour 25 g
- Green peas 100 g
- Garlic clove 6
- Fish broth or stock 250 ml
- Extra virgin olive oil 50 ml
- Salt to taste
- Fresh parsley to taste
How to cook hake casseroleDifficulty: Easy
- Total time 40 m
- Elaboration 10 m
- Cooking 30 m
We will start by browning the garlic cloves previously minced in a saucepan with a little oil, then we add the flour and the fish broth, and let it cook until we see that the sauce has thickened a little.
Next, we add the hake slices to the casserole and cook for about seven minutes, then turn them over and cook for the same time. Add the clams, prawns and peas and season the whole.
Finally, we put the casserole in the oven previously preheated to 180º C, for a further 10 minutes. We remove the casserole from the oven and sprinkle the previously chopped parsley.
With what to accompany the hake to the casserole
This recipe for hake casserole is a delight, the fish is juicy and the rest of the ingredients achieve an extraordinary flavor. Accompany it with a good white wine and enjoy an exquisite traditional dish.