Steamed Hake with Lemon: the Juiciest Recipe with Fish Stock

The lemon steamed hake is one of those recipes that shows cooking light doesn't mean giving up flavor. It's a simple, healthy dish that's really quick to make (ready in 10-12 minutes!), perfect for any time of year and for anyone looking to enjoy tender, juicy fish with very few ingredients.

But this recipe has a small secret that makes all the difference. Instead of creating the steam with water, we use fish stock and a splash of white wine. In this way, the steam absorbs the aromas and gives the hake a much more intense flavor during cooking, without masking its delicate taste.

The finishing touch of garlic, fresh parsley, and a few drops of lemon enhances the result even more, while the broth left in the base of the steamer becomes a flavorful juice you can drizzle over the fish just before serving.

If you're looking for how to make juicy steamed hake, this recipe will surprise you with how easy it is and the result it delivers. Made in a good steamer, you'll preserve all the fish's texture and get a delicious, light dish full of nuance.

Ingredients:

• 4 fresh hake fillets
• 400 ml fish stock
• A splash of dry white wine
• 4 garlic cloves, sliced
• Chopped fresh parsley
• Extra virgin olive oil
• Salt
• Freshly ground black pepper
• Lemon

Preparation

1. Pour the fish stock and the splash of white wine into the base of the Vitalis steamer. Turn on the heat and bring the liquid to a boil.
2. Meanwhile, place the hake fillets on the steamer tray. Season with salt and pepper, and top with the garlic slices and the lemon cut into slices. Finish with a drizzle of extra virgin olive oil over the top.
3. Place the tray on the steamer base, increase the heat, cover, and cook for about 8-10 minutes (depending on the thickness of the fillets, but you'll see it cooks really quickly).
4. The hake will be ready when the flesh has turned completely white and flakes easily, while staying juicy.
5. Serve immediately and spoon a few tablespoons of the aromatic broth left in the base of the steamer over each fillet. You can add a little parsley, and serve with a few lemon wedges so each person can add a few drops to taste.

Tips

• Use a good-quality fish stock, as it is the ingredient that will make the difference in the final flavor.
• Avoid overcooking so the hake keeps all its juiciness.
• You can serve it with some steamed potatoes, green asparagus, green beans, or broccoli cooked at the same time in the steamer to make a complete and balanced dish.
• If you prefer a milder flavor, slightly reduce the amount of white wine or let it boil for a minute before adding the fish so the alcohol evaporates.