Ingredients
-
1 kg fresh hake slicedor loin
-
750 ml fish broth
-
1 bottle thick white asparagus320 gr drained
-
1 chives
-
5 cloves of garlic
-
500 gr clams
-
150 gr peas
-
2 chilliesor cayennes
-
2 tablespoon fine corn flour (Maizena type)
-
1 lemon Lemon Juice
-
extra virgin olive oil
-
fresh parsleychopped
-
Salt and pepper
Directions
Today we eat delicious koskera hake, or, as it is popularly called, hake in green sauce. Koskera hake is one of those traditional and easy stews that never go out of style and that everyone loves. With a few quality ingredients and the fish sauce that brings the whole thing together, this recipe is a luxury for the palate!
Serves: 5-6 people                                                                             Time: 40 min approx + rest
How to Make Koskera Hake:
- Cover the clams with salty cold water. Let stand for at least 1 hour to clean them and remove any possible grit that they can release.
- Remove the asparagus from the jar and spread them on a plate.
- Sprinkle them with a little lemon juice and a pinch of salt.
- Brown the sliced garlic in a frying pan with 4-5 tablespoons of EVOO, along with the chilies or cayennes. Take out and reserve.
- In the same oil and over a low heat, poach the chopped chives and then sauté the corn flour. Stir well so that it does not stick.
- Add a little chopped fresh parsley and continue stirring.
- Pour in the hot fish broth and stir again until the flour dissolves.
- Season the slices or hake loins with pepper and place them in the green sauce.
- Then add the asparagus whole or cut in half (if they are very large).
- Cover the frying pan or casserole and cook for 2-3 minutes over a medium heat.
- Turn the hake over and cook 2-3 more minutes, until it is ready.
- Pour the drained clams, peas (if fresh or frozen) and lemon juice. If you are using canned peas, add them at the end of the preparation.
- Cook everything together with the pan covered just until the clams to open.
- Shake the frying pan or casserole from time to time so that the sauce covers the clams.
- Serve the freshly made dish with the golden garlic on top and more chopped parsley.
Tips:
- This same recipe can be made with some variants, such as replacing a part of the fish broth (150-200 ml) with white wine.
- You can also add some prawns or mussels to the stew, and replace the white asparagus with green, or leave them out all together.
- Sauté the garlic with the onion, and take out the part where you brown the garlic.
- To decorate, you can add some boiled eggs cut in half.
