Fish and seafood recipes

Hake with seafood

Hake with seafood


  • Easy
  • 45 minutes
  • For 4 people
  • € 5 / person
  • 265kcal per 100g.

How to prepare hake a la marinera . There are recipes with fish that are made at home from “a lifetime” and we enjoy them without thinking about why they are on the usual menus and on some special occasion.

This sea hake is one of them, since my mother has been cooking it since my childhood, but I have never asked her how she started making it. What I do remember is enjoying it many weekends at the table.

It is a simple dish and is full of sea flavor, that’s why my mother always calls it  “a la marinera” . Since I live away from home, I also prepare it at home from time to time, especially when I find a good hake in the fish shop. It rivals directly with other classics such as hake in green sauce , Galician hake or sea ​​stew with hake .

What it is about is that it is a well maritime dish and with “guests” of the perfect category for Christmas . It will also be a spectacular sauce, one of those who like to spurt with good bread. I hope you like the recipe and enjoy it as much as I do when I prepare it at home.

Preparation of hake a la marinera

  1. We will ask the fishmonger to prepare the whole hake for stewing, sliced. We also need the head, since we will use it for the vegetable broth.
  2. Once at home, the first thing is to soak the clams, at least a couple of hours before. In cold water, with coarse salt. We will change the water a few times.
  3. In a small saucepan, with a liter of water, prepare the fish stock with the head of hake, a small peeled onion and the white part of a leek. Once it comes to a boil, salt to taste and simmer for at least 30 minutes.
  4. Peel the large onion and cut it into “brunoise”. Peel the garlic cloves and cut into very small pieces. In a large, wide and flat casserole, pour extra virgin olive oil and fry the onion and garlic. Salt lightly.
  5. We poach it over medium heat for 5 minutes, and then add 2 tablespoons of flour. Mix well and continue cooking.
  6. We pour the wine, mix again and let the alcohol evaporate.
  7. Now we add 500 ml. of fish stock, two tablespoons of fresh parsley, finely chopped and stir to mix everything well.
  8. We lower the heat and let the sauce take consistency while we prepare the fish.

Cooking and final presentation of the hake a la marinera

  1. Lightly salt the hake. We go through flour and fry it – round and round – in a pan with extra virgin olive oil.
  2. When we have all the portions done, we transfer them to the casserole with the sauce.
  3. The liquid should cover the fish. If necessary, add more broth.
  4. We place the prawns and the clams already drained, which we distribute evenly throughout the casserole.
  5. Cover and cook over medium heat 10/12 minutes. This time will be enough, since we do not want to go over cooking and “crush” the good product that we have bought.

This sea hake is a very comfortable recipe for a special date of the year or just because. The delicate and smooth flavor of all the ingredients is always a guaranteed success, I hope you like it.

Be sure to enjoy all the recipes for fish and seafood that we have on the blog.

You can see all the photos of the step by step in the next album.  

Tips for a fillet-style hake

  • Hake is the main ingredient in the recipe. We are lucky to be able to find good quality hake throughout the year in fishmongers, and at a good price. For 4/5 diners we will choose a whole piece about 1.5 Kg., When buying it whole it will be cheaper.
  • When I am in Galicia, I find fresh hake about 6-7 € per kilo, of good quality. In bigger cities like Madrid or Barcelona, ​​the price goes up and is 12-14 € kilo. My recommendation is that you always buy white hake, caught on the Galician or Cantabrian coasts, and thus make sure you take home an excellent product.
  • As for the clams, I tell you the same, better the Galician ones. You can use from the most expensive -the fine- to the cheapest, the chirlas, as in my case. I have also used some prawns, which can perfectly be large prawns.
  • The recipe that I cook is this but for potato lovers, you can also include them in the process. Once peeled and cut in bakery (approx. 1 cm.), We would place them in the base of the casserole, and on them the hake. In this case, surely you need more broth.
  • This seafood hake casserole is a real treat. A “sea” of flavors and a delicious sauce, the kind of non-stop spreading with a good loaf of bread.

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