Casa
Martin
Cookbook
Celebration Hake
This is a really grand dish for parties or special occasions. As the fish is cooked with vegetables all that is needed to go with it are some potatoes or fresh bread. However monkfish can be substituted if preferred as although the flesh is much firmer the accompaniments go just as well with its clean taste.
4 Hake steaks or fillets
Flour for dusting
2 cloves Garlic, chopped
2 tbsp Parsley, chopped
2 tbsp coriander, chopped
12 Asparagus spears, lightly cooked
200g cooked Peas
16 Clams or Mussels
4 tbsp olive oil
4 tbsp white wine
Heat oil in frigadeira or frying pan with garlic. Dust fish in flour and fry gently until golden. Add asparagus, peas, clams, wine and herbs. Cover and simmer til fish is cooked and clams are open.