Hello friends of Paulina Cocina! Today I'm bringing you a recipe for fish lovers and those who aren't so keen on it. This recipe will win you over! Baked hake a la marinera is a perfect match; it's simple, delicious, accessible year-round, and perfect for those who don't have much time to cook and still want to eat healthy and delicious food.
As I mentioned earlier, today I want to introduce you to hake. I've actually recommended it to you on other occasions, but we're going to improve it and bring it to its maximum splendor. That is, those who already love it will love it even more, and for those who don't, with this recipe you'll learn to love it, I assure you.
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About this recipe for hake a la marinera
Hake is a very noble fish ; it can be seasoned and eaten in a thousand ways. It's like going to first grade in the world of fish; you start there. If there's one fish that works equally well for a simple lunch with guests as for a light, uncomplicated dinner , it's hake.
In this case, we're going to make hake a la marinière with clams and baked shrimp. A very simple recipe that makes the most of the ingredients' properties and results in juicy and flavorful dishes.
What you need to know to cook with hake
For those who aren't familiar with it, hake is a fish with white flesh and a very mild flavor, which is why it's almost always a favorite among all. I told you, it's like entering the first grade of the fish world. It's really cool, because it's inexpensive and has a very low calorie intake. It's a lean fish, unlike salmon, which is very expensive and very fatty.
Last but not least, hake contains various minerals and vitamins that are always good to add to our daily diet. Adding fish to our daily routine is incredibly beneficial.
NOTE: Fresh fish must have a sea aroma, pay attention to this.
I prepared this recipe with fresh hake fillets, but you can also use frozen hake or even another white fish. Kids love it, and it's perfect because it's boneless . The sauce gives it a super-delicious touch. Go ahead and make it, whether you're eating it every day or celebrating, because it'll be a hit at your dinner table. If you like recipes with this magnificent fish, I recommend checking out this post about baked hake , another traditional dish that never fails.
The best time of year to eat hake
As I always tell you, it's good to follow the seasonality of food . This contributes to the production cycle and the care of our beloved planet. As for the Southern Cone, in Argentina and Chile it's available almost year-round. Their fishing season is between May and July. That's why it's good to choose this fish, because it's noble and always at an affordable price.
Common hake is the most well-known and consumed fish by Argentines and also the most sought-after in international markets.
It is very important to consume fish meat 3 to 4 times a month or once a week, but not excessively. Although it is not harmful, these consumption periods are recommended.
Ways to accompany hake a la marinera
If we make mashed potatoes (and here's the video recipe for a god-level one, you're welcome), as I've taught you several times on this blog, they'll be best friends. They'll also work perfectly with mashed sweet potatoes, baked carrots, or even a fresh salad, as I chose this time.
Two things to remember: An hour before cooking, remove the hake from the freezer. Fresh is always better. And the second thing to remember is to preheat the oven to a high temperature (180°C).
This time we decided to bake the hake in the oven, let's see how it turns out. Without further ado, we're going to make the best hake of our lives.
Recipe for hake a la marinera with clams and shrimp
Ingredients for 6 people
- 6 hake fillets.
- 200 gr of shrimp
- 200 gr of clams
- Half a cup of white wine.
- 2 onions.
- 3 garlic cloves.
- A sprig of parsley.
- Lemon zest.
- 4 tablespoons of flour.
- Salt.
- Pepper.
- Olive oil.
How to make hake a la marinera step by step
- Make the sofrito. Peel the onion and chop it very finely. Peel the garlic and chop it finely. Brown the shrimp and clams.
- Place a drizzle of olive oil in a frying pan over low heat. When it starts to heat up, add the chopped onion and garlic, and cook until they begin to brown. Turn off the heat and set aside.
- Season the fresh hake with salt and pepper, then coat it in flour with chopped parsley. Coat it in the batter.
- Pour olive oil onto a baking tray and place the hake fillets on top, separating them so they don't overlap.
- Top with the lemon zest, the shrimp and clam sauce, and chopped parsley. Add everything along with the white wine, an extra splash of olive oil, and salt to taste.
- Place the tray in the oven and let everything cook together for about 20 minutes, or until golden brown. Turn off the oven and let it rest for a few minutes. Time to enjoy this exquisite hake a la marinière!
And the clams and shrimp???
and the clams and shrimp?