Hake in green sauce

One of the great classics of Spanish cuisine is hake in green sauce . Simple in its preparation, but powerful in the result. For it to turn out perfect, you need quality raw materials: very fresh hake, good extra virgin olive oil, homemade fish stock, quality white wine and parsley, lots of parsley.

In addition to the basic ingredients, hake in green sauce can be enlivened with a handful of clams, asparagus, shrimp and boiled egg, but this is optional.

It can be served both at an everyday meal and on a special occasion, enriched with clams and white asparagus. It is perfect for dinner time, as it is not heavy if we do not overdo it with the bread that we are going to dip in its rich sauce.

Ingredients

• 4 slices of hake
• 2 cloves of garlic
• 1 onion
• 10 g of wheat flour
• 100 ml of white wine
• 200 ml of fish stock
• Fresh parsley
• Extra virgin olive oil
• Salt
• Ground black pepper

Le Creuset ceramic plate , Revol NO.W mug , Gefu Speedwing manual chopper and Pallarès knife

Preparation

1. Peel and chop the garlic cloves and onion. Chop the onion and put it in the Gefu manual chopper together with the garlic. Chop until you obtain small pieces.
2. Heat a drizzle of extra virgin olive oil in a frying pan and sauté the onion and garlic for 10 minutes or until they are soft but not brown. Add the flour, stir well and sauté for a couple of minutes.
3. Pour in the white wine and broth, stir to prevent lumps from forming with the flour, and cook for ten minutes.
4. Meanwhile, we chop a good handful of fresh parsley leaves and add them to the casserole.
5. Season the hake slices on both sides with salt and pepper and add them to the pan.
6. Cook over medium heat for five minutes or until the hake is cooked but juicy. Serve immediately.

Le Creuset Ceramic Plate and De Buyer Non-Stick Frying Pan with Beechwood Handle.