63 hake vasca Recipes

all-purpose flour, hake fillets (about 5 oz each), extra virgin olive oil, dry white wine (white rioja suggested), garlic cloves, finely chopped, scallions, finely sliced, fresh parsley, finely chopped, salt, pepper

hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail, water, onion, chopped, minced fresh flat-leaf parsley plus 2 sprigs, garlic cloves, thinly sliced, salt, black pepper, extra-virgin olive oil, cooked fresh peas or frozen peas, thawed

extra-virgin olive oil, grated lemon zest, divided, hake or pacific cod fillets (1 1/2 to 2 inches thick), unsalted butter, divided, garlic clove, finely chopped, mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces, reduced-sodium chicken broth, chopped flat-leaf parsley, fresh lemon juice

extra-virgin olive oil, thick) skinless hake fillets, salt, black pepper, garlic cloves, minced, whole almonds with skin, coarsely chopped, torn pieces of baguette, chopped fresh flat-leaf parsley, roasted red peppers, rinsed and patted dry, sherry vinegar, cayenne

hake or 1 lb cod, fresh ramps (or wild leeks), olive oil, salt, fresh ground black pepper, garlic clove

thick blue hake fillets or 1 1/2-2 lbs white fish fillets, vegetable oil, eggs, water, paprika, salt or 1 tsp substitute, flour, cornstarch, baking powder, milk

puff pastry (i use pepperidge farm), hake fillets, zucchini, shredded, garlic clove, finely chopped, fresh basil leaves, chopped, green olives, sliced, italian breadcrumbs, dry white wine, carrot, celery rib, onion, olive oil, kosher salt, fresh coarse ground black pepper

hake fillets, salt, pepper, sour cream (if you substitute the with yoghurt, dish is inclined to be sour), sour cream and onion potato chips (crushed), garlic clove (crushed ), cheddar cheese (grated ), chives (chopped ), chives (chopped for garnish ), paprika

hake fillets (or any other white fish), milk, salt & freshly ground black pepper, fresh breadcrumbs, onion, finely chopped, green peppers or 1 red pepper, diced, button mushrooms, sliced, oil, plain yogurt, extra-large egg, whisked, tomatoes, sliced, grated cheddar cheese

capensis fish filet, tomato juice, chili flakes, garlic granules, salt & pepper, panko breadcrumbs, olive oil or 2 tbsp pam cooking spray, lemon (optional), tartar sauce (optional)

hake, salt, onion, garlic cloves, bay leaf, parsley, peppercorn, tomato, peeled and chopped, eggs, beaten, oil

hazelnuts, hake fillet, extra-virgin olive oil, unsalted butter, garlic clove, finely chopped, red-wine vinegar, water, drained bottled small (nonpareil ) capers, chopped flat-leaf parsley

hake , loins, onions, sliced very thin, olive oil or 4 tbsp butter, dill weed, garlic, minced, salt, black pepper, dry breadcrumbs, cheddar cheese , sharp, grated, butter, sliced thin

hake (young cod) or 2 lbs scrod fillets, cut into 1 inch-by-2-inch pieces (young cod), unbleached all-purpose flour, salt, eggs, separated, olive oil

hake (or any other white fish), tomato, bay leaf, oil (for frying ), seasoned flour, mixed herbs, olive oil, white wine, onion, butter, garlic clove, flour, red pepper

littleneck clams or 24 small manila clams, coarse sea salt, water, olive oil, garlic cloves, finely minced, hot red pepper flakes (optional), all-purpose flour, salt, fresh flat-leaf parsley, chopped, dry white wine, hake fillets, cut into 16 pieces, salt, white asparagus, canned and halved crosswise (the best are from navarra), eggs, hard-boiled, peeled and quartered lengthwise, for garnish, chopped fresh flat-leaf parsley (to garnish )

european hake (about 1.2 kg) or 6 large cod, onion , blended, whole small tomatoes , blended (or 2 medium-size ones, peeled), olive oil, blanched and grilled almonds, white sliced bread, without crusts cut in cubes, garlic cloves, fresh parsley, roughly chopped, salt, pepper

ripe tomatoes (12 oz), olive oil , preferably portuguese, bay leaves, whole allspice berries, cracked and finely chopped, garlic, minced, green bell pepper (about 6 oz), thinly sliced, onion (about 6 oz), thinly sliced, dry white wine, black portuguese or nicoise olives, pitted and rinsed, kosher or sea salt and freshly ground black pepper, olive oil , preferably portuguese, hake fillets, trimmed , deboned and skinned; cut into 4 (6 to 8-oz) portions, kosher or sea salt freshly ground black pepper, cornmeal