Hake in green sauce with fresh parsley

What does it include?

Ingredients

• 4 hake loins (150–180 g each)
• 4 tablespoons olive oil
• 4 sliced ​​garlic cloves
• 1 tablespoon flour (optional, to thicken slightly)
• 100 ml white wine
• 300 ml fish broth or water
• Finely chopped fresh parsley (1 small bunch)
• salt and pepper

How to prepare it step by step?

Preparation

1. Dry and salt: Dry the hake loins with paper and season with salt and pepper on both sides. Booking.
2. Prepare the sofrito: In a large frying pan, heat the oil over medium heat. Add the sliced ​​garlic and fry until golden but not burnt (1–2 min). Remove part of the garlic to decorate if you wish.
3. Sprinkle flour (optional): Lower the heat and add the flour, stir for 30 seconds to cook it (this will give body to the sauce).
4. Add liquids: Pour in the white wine and raise the heat slightly to reduce it for 1–2 min. Add the hot fish broth and mix well so that there are no lumps. Bring to a gentle boil.
5. Add parsley: Add about 2/3 of the chopped parsley to the sauce and mix.
6. Cook the hake: Place the hake loins in the pan with the skin side down if they have one. Cook over medium-low heat, covered, for 6–8 minutes depending on thickness (hake cooks quickly).
7. Check cooking: The hake should be opaque and separate easily with a fork. Avoid overcooking so that it does not dry out.
8. Plating: Serve the hake bathed in the green sauce, add the reserved garlic and sprinkle the rest of the chopped parsley on top.
9. Accompaniment: Serve with boiled, steamed potatoes or white rice.