Hake in cider sauce is a traditional dish from Asturias, Spain. It combines the fresh flavors of hake with the tang of cider. This recipe is a perfect way to enjoy fish all year round, and it’s simple enough for any home cook to master. Whether you’re familiar with Asturian cuisine or looking for a new take on seafood, this dish will impress with its balance of delicate flavors and rich sauce.
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The Origins of Hake in Asturian Cuisine
Asturian cuisine is known for its hearty and flavorful dishes, and hake is one of its staples. While recipes like hake in green sauce or Galician-style hake are widely recognized, this cider sauce variation holds a special place in many homes. The recipe reflects the region’s love for fresh seafood and cider, both abundant in Asturias. Over the years, this dish has evolved, but it remains a favorite thanks to its simplicity and versatility.
Key Ingredients for Hake with Cider Sauce
- Hake Fillets: Fresh hake works best, but you can also use other white fish like cod or pollock.
- Cider: Depending on your preference, you can choose between natural and sparkling cider. Natural cider has a more traditional, tangy flavor, while sparkling cider can add a touch of sweetness.
- Vegetables: A light vegetable medley, steamed or sautéed, makes a perfect complement for the fish. Common choices include onions, carrots, leeks, and green beans.
- Seafood Add-ons: For a more elaborate version, add clams, mussels, or shrimp to the mix.
- Optional Garnishes: Potatoes or apples, lightly sautéed or roasted, make great sides.
Step-by-Step Guide to Making Hake in Cider Sauce
- Prepare the Hake: Season the hake fillets with salt and pepper. Lightly flour the fillets. Sear them in a pan with olive oil until golden, then set aside.
- Create the Cider Sauce: Sauté finely chopped onions and garlic in the same pan. Once softened, pour a generous amount of cider and let it reduce. Add a bit of fish stock to deepen the flavor and bring everything to a simmer.
- Combine the Fish and Sauce: Return the hake fillets to the pan and let them cook gently in the cider sauce. This will allow the fish to absorb the tangy flavors of the cider while keeping it moist.
- Optional Baking Step: Transfer the pan to the oven and lightly gratin the hake To add extra texture. This step is optional but recommended for an added golden crust.
- Serve with a Simple Garnish: Plate the hake with steamed vegetables or roasted potatoes and drizzle the remaining cider sauce.
The Perfect Side Dishes for Hake in Cider Sauce
To complement the delicate flavor of the hake, you can serve it with simple sides like:
- Steamed vegetables: Leeks, carrots, and green beans work particularly well.
- Roasted potatoes: These provide a satisfying contrast to the soft fish.
- Sautéed apples: A nod to the cider, apples bring a slight sweetness that enhances the dish.
You can also mix in seafood like clams or shrimp for a more robust seafood experience.
Tips for a Perfect Cider Sauce Every Time
The key to an exceptional cider sauce lies in the balance between acidity and richness:
- Use good-quality cider: The flavor will directly impact the dish, so choose carefully.
- Thicken the sauce: If the sauce is too runny, a bit of cornstarch dissolved in water can help thicken it without altering the taste.
- Cook low and slow: Let the sauce simmer gently to develop depth, but avoid overcooking the fish.
For those wanting an extra kick, try to gratinate the fish in the oven for a few minutes to add a crispy golden finish.
Variations on the Hake in Cider Sauce Recipe: Fish and Seafood Options
Although hake is the traditional choice, this dish works wonderfully with other white fish. Here are some great alternatives:
- Cod: With its flaky texture, cod pairs beautifully with the cider sauce.
- Monkfish: For a richer, meatier option.
- Sea bass or turbot: These can elevate the dish with its firm texture.
Feel free to experiment with seafood add-ons like mussels or shrimp for an even more flavorful version.
Frequently Asked Questions about Hake in Cider Sauce
- Can I use sparkling cider instead of natural cider?
Absolutely! Sparkling cider can add a sweet contrast, while natural cider gives a sharper, tangier taste. - What’s the best substitute for hake?
Cod, Pollock, or even sea bass are great alternatives to this sauce. - Can I prepare this dish in advance?
You can prepare the sauce ahead of time and store it in the fridge. Reheat gently before adding the hake. - Is it necessary to bake the fish at the end?
No, this step is optional. However, a light gratin can add a pleasant texture to the dish.
Related Spanish Recipes You’ll Love
- Hake in Green Sauce: Another classic fish dish with a rich parsley-based sauce.
- Asturian Fabada: A hearty bean stew from the same region as this hake recipe.
- Galician-style Octopus: For seafood lovers, this iconic dish features a tender octopus with smoked paprika.
Conclusion: A Recipe for Every Season
Hake in cider sauce is a wonderful way to enjoy a traditional Spanish dish with a unique twist. Whether you’re serving it for a casual family meal or a more formal occasion, this recipe is sure to impress. The blend of tender fish, tangy cider, and rich sauce will make it a go-to in your kitchen, and with so many ways to customize it, you’ll never get bored.
3 Tips to Perfect Hake in Cider Sauce – A Must-Try Recipe
Ingredients
- 4 Hake fillets (around 150-200g each)
- 250 ml Natural or sparkling cider
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 200 ml Fish stock (or vegetable stock)
- 2 tbsp Olive oil
- 1 tbsp Flour (for coating the fish)
- Salt and pepper, to taste
- 1 tsp Cornstarch (optional, for thickening)
- Chopped parsley for garnish (optional)
For the Side Dish:
- 3-4 Medium potatoes, peeled and sliced (optional)
- 2 Carrots, peeled and chopped
- 1 Leek, cleaned and sliced
- 1 Apple, peeled and sliced (optional, for a sweet touch)
- Steamed clams or shrimp (optional)
Instructions
- Prepare the Fish:Season the hake fillets on both sides with salt and pepper.Lightly coat the fillets with flour, shaking off any excess.Heat 1 tablespoon of olive oil in a large pan over medium-high heat.Sear the fillets for about 2-3 minutes on each side, until they are golden brown but not fully cooked. Remove them from the pan and set aside.
- Make the Cider Sauce:In the same pan, heat the remaining 1 tablespoon of olive oil.Sauté the onion and garlic for 5 minutes until they are soft and translucent.Pour in the cider and let it simmer for about 3-5 minutes, allowing it to reduce slightly.Add the fish stock and stir. Let the sauce simmer for another 5 minutes to combine the flavors.
- Cook the Fish in the Sauce:Gently return the hake fillets to the pan, spooning the sauce over the fish.Lower the heat to medium and let the fillets simmer in the cider sauce for about 8-10 minutes, or until fully cooked through.Optional: Dissolve 1 teaspoon of cornstarch in a bit of water and stir it into the sauce to thicken it, if desired.
- Prepare the Side Dish:While the fish is cooking, steam the carrots and leeks for about 10 minutes, or until tender.If using potatoes, boil them for 15-20 minutes until tender. You can also sauté the apple slices for a sweet contrast.
- Optional Gratin (for a crispy finish):Preheat your oven to 180°C (350°F).Transfer the fish and sauce to an oven-safe dish.Lightly gratin the hake for about 5 minutes or until the top is golden and slightly crispy.
- Serve:Plate the hake with its cider sauce and arrange the vegetables or potatoes.Optionally, garnish with chopped parsley and add steamed clams or shrimp for extra flavor.
