Hake with Cider Recipe

5 from 1 vote

This hearty hake with cider recipe is a perfect Spanish fish dish for winter. This pan fried hake combines onions and apples in a rich cider sauce, and is best enjoyed with crisp Spanish cider.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Spanish

Servings: servings

Calories: 230.39kcal

Author: Lauren Aloise

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

US Customary - Metric

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