Hake is one of the most popular fishes in Spain--and this hake with cider is a beautiful way to prepare it! The rich tomato sauce pairs perfectly with the flaky fish, and is even better with a glass of Spanish apple cider.
If you love Spanish fish recipes, don't miss these mouthwatering recipes for hake with onions and dill and pan fried cod fish.
Introduction
I grew up eating hearty meat stews and oven roasts throughout the cold Massachusetts winters. Fish was more of a summer dish; freshly grilled and served with vegetables from the garden.
It wasn't until I moved to Spain that I fully appreciated the versatility of fish for winter meals. And as much as I enjoy a good pot roast, these days I'd much rather dive into a plate of this hake with cider and apples, served over piping hot olive oil fried potatoes.
Ingredients
Excited to try this mouthwatering Spanish fish? Grab these key ingredients, along with a few others, and you'll be ready to whip up this simple dish in less than an hour!
- Hake: This flaky white fish is similar to cod, but is more affordable here in Spain. Use either fillets or chunks of fish (daditos).
- Hard Cider: A dry Spanish cider will add a wonderful flavor to the sauce. Use one from the northern region of Asturias for an extra special touch!
- Apple: Use a crisp apple, such as Gala or Granny Smith. This will soften as the stew simmers and add extra texture.
- Cayenne Peppers: These add a subtle spiciness to the dish. Increase or omit them as desired if you want more or less spice.
See recipe card for full information on ingredients and quantities.
How to Make Hake with Cider
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat some olive oil in a skillet over medium heat, then add the diced onion and cook until translucent and starting to color. (image 1)
- Add the garlic and cayenne peppers and sauté for a minute. (image 2)
- Add the apple, tomato, tomato paste, and sugar to the pan. (image 3)
- Stir well and bring to a simmer and cook until the liquid is reduced by half. (image 4)
- Add the cider and cook for another 10 minutes. (image 5)
- Season the hake with salt and dredge it in flour, then brown on both sides in a greased skillet. (image 6)
- Add the fish to the cider sauce and cook for 5 minutes, or until the fish is cooked through. (image 7)
- Serve the hake with cider sauce along with hearty bread or potatoes and a glass of cider from Asturias (a region in northern Spain)! (image 8)
Recipe FAQs
Cider goes beautifully with fish--especially with this tender hake and rich tomato sauce. I especially recommend using cider from Asturias, a region in northern Spain, for a more authentic taste.
I love to brown hake in oil in a skillet, then finish cooking it gently in sauce (poaching). This keeps the fish moist and flaky, and imbues it with a wonderful flavor from the cider sauce.
Hake (merluza in Spanish) is part of the same family of fish as cod and haddock, and is quite an affordable choice. It may be popular because of cod's unfortunate overfishing and subsequent surge in price.
Spain eats a lot of hake--over 13 pounds per person per year--which is the highest amount in all of Europe! It's a delicious fish when treated well, and a must try when visiting Spain.
Serve
This hake with cider tastes amazing with a glass of apple cider from Asturias (a region in northern Spain). I especially love accompanying this with a hearty slice of bread or homemade potatoes (like this Manchego mashed potatoes, papas arrugadas, or papas a lo pobre).
Expert Tips
- Either hake fillets or chunks (daditos) will work well in this recipe.
- A crisp apple, such as Granny Smith or Gala, is a good choice, as it won't turn mushy.
- The oil for cooking the fish should be as hot as possible without smoking to create a good sear.
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Hake with Cider Recipe
Ingredients
- extra virgin olive oil for sautéing and searing
- 2 medium onions diced
- 7 garlic cloves peeled and crushed to a paste
- 2 dried cayenne peppers
- 1 ½ cups peeled and diced tomatoes about 2 medium tomatoes
- 1 crisp apple peeled and diced
- 1 tablespoon tomato paste
- ½ teaspoon sugar
- 1 ½ cups dry, hard Spanish cider
- salt to taste
- all-purpose flour for dredging
- 24 ounces hake 4 6-ounce fillets
Instructions
- Add about two tablespoons of extra virgin olive oil to a heavy skillet, such as cast iron. Heat to medium and add the chopped onion. Fry until translucent and starting to color, about 10 minutes.
- Add the garlic paste and dried cayenne peppers and sauté for about a minute.
- Add the diced apple, diced tomatoes, tomato paste, and sugar and lower to a simmer, stirring every few minutes until the liquid from the tomatoes has reduced about halfway. Add the cider and simmer for about 10 minutes.
- Season the hake with salt and dredge in flour. Fry the fish until browned in a pan of hot olive oil, then flip and brown on the other side. You don't need to fully cook the filets if they're thick.
- Add the fish to the cider sauce, and simmer for another 5 minutes, or until the fish is cooked through.
- Serve the hake with hearty bread or homemade potatoes, and enjoy with a bottle of Spanish cider from Asturias.
Notes
- Either hake fillets or chunks (daditos) will work well in this recipe.
- A crisp apple, such as Granny Smith or Gala, is a good choice, as it won't turn mushy.
- The oil for cooking the fish should be as hot as possible without smoking to create a good sear.
Nutrition
Photography by Giulia Verdinelli
elsie
Looks Yummy!
Patricia Dinan
Just about to make this dish but can't see when the Apple is added......so I am adding it after onion and hoping for the best .
Frank Teixeira
Fish filet w/banana and rum vanilla sauce
S&P, flour and saute filets
Saute banana split lengthwise in butter until soft and lightly browned.
Rum Vanilla Sauce
Saute 1/4 C onion and a few peppercorns in 1 TB butter until translucent, add 1/4 C rum and 1 Ts vanilla extract. Cook off alcohol. Add 1/3 C heavy cream reduce until thickened.
Place filet on plate, top with banana slices, strain some sauce over each serving.
Main and desert together.
Lauren Aloise
I don't know about this one Frank! It sounds like my favorite dessert mixed with fish... I'm doubtful but will try it sometime! 🙂
Frank Teixeira
It's an uptown version of a Madeira Island classic which is traditionally served with a passion fruit (maracuya) sauce. You would be surprised how tasty it really is. The trick is to eat a piece of fish together with the banana.
However,if this recipe is too avant-guard, you can serve it drizzeled with the butter you sauteed the banana.
This was one of the most favored preparations at my Costa Rican seafood restaurant in Playa San Miguel.
Colette
Can you suggest a substitute for Hake. I am in Tx. We may have it here but I haven't seen it in my shopping travels.
Lauren Aloise
Of course! Any member of the cod family will do-- cod or haddock. Also monkfish would work if you could get that!