Hake with Shellfish
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Hake with Shellfish
Ingredients
- Hake - 3 lbs
- Wheat Flour - 1.8 oz
- Cotton Oil - 17 fl oz
- Crayfish - 8.8 oz
- Olive Oil - 4 tablespoons
- Onion - 1 head
- Garlic - 1 clove
- Dry White Wine - 5 tablespoons
- Chopped Sage Leaves - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Heat the oil in a deep fryer or deep skillet to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
Step 2
Cut the hake fillet into 6 steaks. Season with salt on both sides, coat in flour, and shake off the excess. Do not discard the remaining flour. Fry the steaks in the oil in small batches until golden brown.
Step 3
Remove the fish with a wide spatula, let the oil drain, and place in a heatproof dish while frying the rest.
Step 4
Wash the shellfish under cold running water and sort through them. Discard any with damaged shells or those that do not close when lightly tapped. Place the remaining ones in a pot and cover completely with water. Cover with a lid and cook over high heat, shaking the pot occasionally, for 3–5 minutes or until all the shells have opened. Remove the pot from the heat and scoop out the shellfish with a slotted spoon. Discard any that did not open. Strain the broth through a fine sieve into a bowl.
Step 5
Extract the flesh from the shellfish, place it in a separate dish, and pour in a little of the liquid they were cooked in.
Step 6
In a skillet, heat the olive oil, add the chopped onion, finely minced garlic, and sauté, stirring occasionally, for 5 minutes until the onion is soft and translucent. Add the reserved flour to the onion and garlic and continue cooking, stirring continuously, for another 4 minutes.
Step 7
Now gradually, in small portions, pour in the wine and the remaining liquid from cooking the shellfish. Simmer, stirring, for 10 minutes, then remove from heat.
Step 8
Blend the sauce with an immersion blender and pour it over the fish. Distribute the shellfish meat and parsley on top. If the sauce is not enough, add a little warm water to it. Season to taste and cook over medium heat, shaking gently occasionally, for 10 minutes until the sauce thickens. Serve immediately.
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