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Description
Hake is the most traditional fish in Portuguese cooking, including this recipe. First the fish is marinated with garlic, lemon, and parsley for a half hour and then it's fried off in a bit of olive oil before combining with white wine and chopped thyme that eventually flavors the sauce. The stock is made with a bouillon cube. Round out the meal with fusilli or your own favorite short pasta shape.
Ingredients
US|METRIC
4 SERVINGS
- 1 hake (pack, for frying)
- 2 tsp. lemon (and parsley spice)
- 200 mL water
- 1/2 bouillon cube (fish stock)
- 3 garlic cloves
- 200 mL olive oil
- 50 mL white wine
- 1 sprig thyme
- 1 Tbsp. butter
- 1 Tbsp. flour
- salt (to taste)
- ground black pepper (to taste)
- 1/2 lb. fusilli pasta
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Directions
- Season fish with chopped garlic, lemon and parsley spice mix.
- Marinate for about 30 minutes.
- For the fish stock, mix 200 ml (approximately ¾ cup) hot water with the bouillon cube until dissolved.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium220mg9% |
| Potassium150mg4% |
| Protein8g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium2% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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