3 Tips to Perfect Hake in Cider Sauce – A Must-Try Recipe
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.
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.