Hake In Vegetable And Lemon Broth Recipes

HAKE IN VEGETABLE AND LEMON BROTH

Hake in Vegetable and Lemon Broth image

Provided by Jacques Pepin

Categories dinner, quick, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 carrots (6 ounces)
1 lemon
12 scallions, trimmed (leaving most of the green), cleaned and minced (1 1/4 cups)
1 red onion (8 ounces), peeled and coarsely chopped (2 cups)
3/4 cup dry white wine
2 teaspoons salt
1 teaspoon thyme leaves
1 teaspoon freshly ground black pepper
6 hake fillets (each about 6 ounces and 3/4 inch thick)
1/4 cup olive oil
2 tablespoons unsalted butter

Steps:

Peel the carrots, and cut them into 3-inch pieces. Then, cut each piece into 1/8-inch slices. Stack the slices together, and cut them into 1/8-inch strips (julienne). You should have about 2 cups of julienned carrot.
Peel the lemon with a vegetable peeler, removing the peel in long strips. Pile the strips together, and cut them into a fine julienne, making about 1 tablespoon. Cut the lemon in half, and press the halves to extract 2 tablespoons of juice.
In a large saucepan (preferably stainless steel), combine the carrots, lemon peel, lemon juice, scallions, red onion, white wine, salt, thyme leaves and pepper with 3/4 cup water. Bring the mixture to a boil over high heat, cover, reduce the heat to low, and boil gently for 10 minutes.
Fold each of the hake fillets in half and arrange them carefully on top of the vegetables in the saucepan. Cover, return the mixture to a boil, reduce the heat and boil gently for 5 minutes. The hake should be barely cooked through. Lift the fish from the saucepan and arrange it on a platter.
Add the olive oil and butter to the vegetable mixture in the pan, and bring it to a strong boil over high heat. Continue to boil for about 20 to 30 seconds, until the mixture is emulsified. Pour over the fish, and serve immediately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 897 milligrams, Sugar 4 grams, TransFat 0 grams

PRIME HAKE STEAKS WITH CHUNKY ROASTED VEGETABLES

Prime Hake Steaks with Chunky Roasted Vegetables image

This is another family favorite in my house.

Provided by Tanya Metelerkamp

Categories Seafood Fish

Time 1h30m

Yield 4

Number Of Ingredients 9

Ingredients

7 onions, each cut into 6 wedges
3 cloves garlic, peeled
2 tablespoons olive oil, divided
7 ripe tomatoes, each cut into quarters
1 teaspoon salt
1 teaspoon dried sweet basil
18 ounces hake prime steaks
2 tablespoons dry white wine
¼ cup soft brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil.
Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture.
Bake in the oven until fish flakes easily with a fork, about 30 minutes more.

Nutrition Facts : Calories 309 calories, Carbohydrate 39 g, Cholesterol 35.9 mg, Fat 8.4 g, Fiber 6.5 g, Protein 22.6 g, SaturatedFat 1.1 g, Sodium 605.6 mg, Sugar 23.9 g

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