Fish with glamor! My drink in hake in green sauce

Hello! Welcome and welcome to Paulina cuisine and a new recipe of those that we like so much. In this delivery we will see how to prepare a delicious dish that stands out for the easy, fast and super tasty that is: hake in green sauce .

This typical Basque cuisine is a great alternative to always avoid eating hake in the same way. A sauce to wet the pan that also hydrates the fish and gives it an incredible color and flavor.

We leave them everything they need to know about hake in green sauce , their origin, some secrets for good preparation and a recipe to enjoy it at home. One of those to always have on hand, the next time they think they are bored of the flavor of hake, don't say we don't let them know!

On hake in green sauce

The hake in green sauce is one of those dishes that transport us to the very essence of traditional Spanish cuisine, specifically from Basque cuisine. The sauce is very simple but super tasty, and a classic that is worth incorporating into the recipe book.

It is done with a very simple base of garlic and onion, whose colorful ingredient is parsley, and the taste comes much from the fish broth and the hake itself. 

This sauce is very easy to do, and can be implemented with various types of fish. A subtle and balanced combination that stands out for its freshness and its ability to highlight the purity of fish, without the need for complex ingredients. 

The most famous green sauces are the German and the Mexican. 

• The German green sauce is characterized by up to seven aromatic herbs and several varied ingredients.
• The Mexican is made with green tomato and coriander mainly and is very traditional in Mexican food .

Then there is the French, the Italian etc. Today we are going to prepare the original, the Spanish one, which is traditionally used to accompany hake.

The success of this preparation

The hake recipe in green sauce is easy to prepare and takes a short time to make, but stands out for enhancing the taste of fish. His name comes from the accompanying sauce, which as we mentioned before, consists of a rich mixture of parsley, garlic, onion, olive oil and fish broth.

The mixture of these elements creates a green and intense flavor sauce, which acts as a perfect counterpoint to the softness of hake. It can also be complemented with other ingredients for a richer dish, such as seafood, hard eggs or peas, which provide texture and variety to the dish. 

The origin of the hake recipe in green sauce

The origin of this recipe goes back to the region of the Basque Country, in northern Spain. This area, rich in sea products, resulted in a culinary tradition in which fish and seafood have been, and are the undisputed protagonists. This type of dishes is related to others of the same origin such as the cod to the Pil Pil or the cod to the Biscay , typical of that region.

The recipe for hake slices in green sauce has evolved over time, adapting to local tastes and availability, but always maintaining its fresh and tasty essence.

The Spanish green sauce

This sauce in Spain is very famous, it is usually prepared with white fish ( hake or cod ). It has parsley as a base along with garlic, flour and onion, to finish its flavor, the fish in question has the main role .

A green or seafood green sauce, knows very little ... we will see that it is very easy to do, the secret is in immersing fish in the sauce when it is still boiling, rests in it and thus takes the taste of the fish without cooking it too much.

Here I warn them that the result is great .

Make cooking tips in green sauce

The parsley

• In some neighborhood markets and greengroces they usually give it to it. If not, anyway the price is very accessible. 
• The best thing will be to use fresh parsley to fill the plate from aromas, at the same time it will give it a bright color.

Hake

• Do not separate the exterior skin from the fish when cooking it, since this skin will give some gelatin to the stew.
• If we want to avoid the famous Anisakis , the most convenient is that the fish is frozen. You can buy like this or fresh and freeze it on our own before.
• The high season of this fish is the months from April to July, although it can be achieved frozen throughout the year.

How to clean the hake

1. Entering : After discouragement the dorsal fin and the part under the head is removed, under the jaw; "La Cococha" . This part of the fish is highly appreciated, with a very jellygin. We mainly separate those parts of your body for consumption.
2. On loins with or without skin : the first step will be to discourage it and remove the dorsal fin, the cococha, head and tail . Then, it opens in two, the viscera and central spine are removed, and then obtain the backs and leave them without thorns.
3. In slices : first discourage it and remove the dorsal fin, cococha, head and tail . Cut the hake into slices keeping the skin.

Now it only remains for us to cook it, put everything from us on this dish that is a jewel. They will see that we will not be able to stop preparing it. 

5 tips to consider when preparing slices of hake in green sauce 

1. Selection of fish: you can choose fillets or slices of hake, always ensuring that they have similar sizes, to guarantee a couple cooking and an attractive presentation.
2. Seal hake: Before incorporating green sauce, it is very good to slightly brown the pieces of hake in a pan with olive oil. This serves to highlight flavors and prevent it from getting rid of in the sauce.
3. Salsa over medium heat: cooking green sauce over medium heat to allow flavors to mix properly and the garlic is cooked without burning.
4. A touch of white wine: you can add a splash of white wine to the green sauce to give more character and aroma to the dish of hake slices in green sauce .
5. Control cooking time: hake is cooked quickly, so it is important not to pass to prevent it from becoming dry. Remove from heat when it is tender and juicy.

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Hake recipe in green sauce

Yields: 4 portions

Preparation time: 35 minutes

Ingredients

• 4 slices or hake fillets 
• Extra virgin olive oil
• 3 garlic cloves, chopped
• 1 chopped onion
• 1 cup of fish broth
• 1 splash of white wine
• 1 cup of fresh, chopped parsley
• 1 tablespoon of flour (optional, to thicken the sauce)
• Salt and pepper to taste
• To decorate (optional)
• 2 hard eggs
• Peas (peas)
• Seafood (mussels in his valve, shrimp, clams) 

How to make hake in green sauce step by step

1. Salpimentar the slices of hake and brown in a pan with olive oil at a medium-high heat on both sides until they are slightly golden. Remove and book.  
2. In the same pan, add a little more oil, if necessary, and incorporate chopped onion and garlic. Cook it slightly for a few minutes, preventing them from browning. If you are looking for a thicker sauce, at this point add the spoonful of flour and stir. 
3. Add the wine, and let evaporate for a few seconds. Incorporate the broth and stir until everything is integrated, over medium-body heat. Then the well chopped parsley is added, to the pan and mix with the rest of the ingredients. In this step you can add the peas and seafood (optional). Let boil and then lower the heat. Cook for 5 minutes.
4. Incorporate the slices of hake into the pan, immersing them in the green sauce and cooking over medium-low heat for about 10-15 minutes, until the hake is cooked and the sauce has been reduced and thickened slightly. Serve hot and decorated with hard eggs in rooms.