Editorial sample recipeSpanishbeginnerHalalDairy-Free

Spanish Basque Garlic Parsley Hake With Sweet Peas And Potatoes

Name: Spanish Basque Garlic Parsley Hake With Sweet Peas And Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g hake fillets, skin-on or skinless, cut into 4 equal portions; 3 tbsp olive oil; 4 cloves garlic, thinly sliced; 1 tbsp plain flour; 300 ml halal vegetable broth, warm; 300 g Yukon Gold potatoes, peeled and sliced into 1/2-inch thick rounds; 100 g frozen sweet peas, thawed; 0.25 cup fresh flat-leaf parsley, finely chopped; 1 tbsp fresh lemon juice

A classic Northern Spanish fish braise featuring white hake simmered gently in a silky garlic, parsley, and olive oil salsa verde sauce alongside tender potatoes and sweet peas.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Emulsified Salsa Verde Braise

Whisking flour into warm broth and olive oil creates a light, fragrant green sauce that gently steams and poached delicate white fish without drying it out.

Instructions

Step 1: Place the potato rounds in a medium pot of salted cold water, bring to a boil, and cook for 8 minutes until partially tender; drain and set aside.

Step 2: Heat the olive oil in a wide skillet over medium-low heat and gently sauté the sliced garlic for 2 minutes until fragrant and golden, taking care not to burn it.

Step 3: Whisk in the plain flour and cook for 1 minute to form a smooth paste without browning.

Step 4: Slowly pour in the warm vegetable broth while whisking continuously to create a smooth, light green sauce base.

Step 5: Add the pre-cooked potato rounds, thawed sweet peas, chopped parsley, and lemon juice to the skillet, stirring gently to combine with the sauce.

Step 6: Season the hake fillets with a pinch of salt, place them skin-side down into the simmering sauce, cover with a lid, and cook gently over low heat for 8 to 10 minutes until the fish flakes easily.

Cooking tips

Using warm vegetable broth prevents the flour roux from clumping when creating the salsa verde.
Cod or halibut can easily replace hake if fresh hake is unavailable at your local market.
Original home-cooking adaptation inspired by Spanish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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