Hake In Green Sauce
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water1 small
Onion (chopped)3 large
Garlic Cloves (thinly sliced)3 tsp
Salt1 tsp
Black Pepper1 cup
Extra-Virgin Olive Oil3 cup
Pea (cooked fresh)Directions:
1
Make fish stock: Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes
2
Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock)
3
Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes
4
Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock)
5
Cook fish: Pat fish dry and sprinkle with salt and pepper
6
Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle
7
Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it
8
Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes
9
Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes
10
(You will use about 1/2 cup stock
11
) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes
12
Pat fish dry and sprinkle with salt and pepper
13
Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle
14
Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it
15
Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes
16
Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes
17
(You will use about 1/2 cup stock
18
) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes