At home, we try to eat fish at least once a week. As for hake, I think it is unjustly underestimated, so this May #letseat it, with several ideas of how to prepare and enjoy hake.

Hake is a white fish that is very valued in Spain and Portugal. There are even 13 species of hake, and we are the most acquainted with European hake. This fish feeds itself with krill, plankton, which is also called whale food, and octopus. Hake can be consumed in the form of a fillet, or by preparing the whole fish. You can poach it, cook, bake in the oven or on the grill.

In Spain, hake is usually consumed in three ways: en salsa verde – in green parsley sauce, with the addition of shells; à la Gallega – poached hake, served with boiled onion and potatoes on sweet pepper sauce; à la sidra – hake cooked in cider. In Portugal, hake fillets are marinated in lemon juice, garlic and salt before baking.

This Friday stop by your local fish market and prepare hake for lunch.

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