Hake With Cava
Prepare this hake recipe with cava with prawns and triumph this Christmas. If you still haven’t decided which main dish you’re going to serve this holiday season and you like fish recipes, don’t miss it. You will see how easy it is and how rich this hake is.
Hake, salmon or sea bream are some of the most consumed fish during the Christmas season and, therefore, the ones that increase the most in price. If we are farsighted, we can buy the fish in advance and freeze it at home, but if it has not been possible for us, we can always resort to the frozen fish to cheapen our menu.
And that is what I did to prepare this recipe. I bought both the prawns and the hake medallions that you see in the images frozen. Obviously its texture is not that of a fresh raw material, but in this way for little money we can get a hake dish delicious and very appropriate for a Christmas table.
Regarding the broth that I used, I will tell you something similar. If you buy fresh hake you can take advantage of the bones and the heads of the prawns to prepare the broth. If not, use a good quality bottled broth or a homemade one that you had in the freezer.
Did you like the look of this hake in cava sauce with prawns? Do you want to prepare it for Christmas? Well, do not lose detail of the recipe.
Ingredients to make hake in cava with prawns and clams. Quantities for 4 servings
- 4 large hake slices (or equivalent cut)
- 12 prawns
- 250g of clams
- 200ml of cava
- 175 ml of fish broth (better if it is homemade)
- 1 large leek
- 1 clove garlic
- 1 heaped tablespoon of wheat flour
- fresh parsley
- extra virgin olive oil
- Salt
- Pepper
How to make hake with cava with prawns and clams
- Before starting the recipe, place the clams in a container with cold water and a little salt so that they release the land they may have. Also peel the prawns, remove the intestine and reserve them.
- Secondly finely chop the leek and the garlic clove.
- In a saucepan, pour a splash of extra virgin olive oil and poach the leek and garlic. Cook over low heat until the leek is very soft. I had it on the fire for about 25 minutes. don’t forget about add a pinch of salt.
- Next add the tablespoon of flour and cook it 2 or 3 minutes.
- Now turn up the heat a little add the cava and let the alcohol evaporate.
- When you no longer smell of alcohol, add the fish broth and a touch of pepper. Let the sauce reduce a bit.
- blend the sauce with a mixer or a kitchen robot until it has a fine and homogeneous texture.
- Return the sauce to the saucepan you were using and, when it has warmed up again, add the pieces of hake. Cook them over low heat and preferably with the lid of the pot on.
- When the hake is 3 or 4 minutes away from being ready, add the prawns and clams. Cover again. When the clams have opened, the dish is ready. If there are any clams that won’t open, discard them; it’s in bad condition.
- Finally move the pan a little so that the sauce binds, check the salt point and sprinkle a little chopped parsley.
- Poach the leek and the garlic clove well. Add a tablespoon of flour and cook.
- Add the cava, bring to a boil and add the broth. Crush.
- Add the hake to the sauce and cook
- Add the peeled prawns.
- Add the clams, cover and let them open.
Tips and tricks to prepare hake in cava sauce and prawns
- The secret of this recipe is that the fish is in its point, that is not overcooked. I can’t tell you an exact time because it will depend on the thickness of the pieces you are using, but it will be about 8 or 10 minutes at the most. If you do not have the point caught in the fish, you can slightly open a piece to check if it is done or not.
- The flour that we incorporate into the sauce has the function of making it slightly thick.. It is important to cook it well so that it does not taste raw. If the dish is going to be consumed by a celiac, you can change it for cornstarch (cornstarch). Note that cornstarch is used differently. It must be diluted in cold water and it is not necessary to cook it, you can add it together with the broth, for example.
- Instead of leek you can use onion although I think that the leek gives this sauce a very rich taste.
- To enjoy all the flavor and texture of this dish I do not recommend reheating it. However, if you had to do it, it is better to heat it over low heat than in the microwave.
YouTube: RajQKitchen