¡Hola a todos!
As the previous recipe (Cod in tomato sauce) got your attention, I decided to create another recipe based on fish and seafood. My fiancé truly enjoyed that as it includes her favourite, king prawns. Like last time I got my fish: hake, cockles and prawns my local fishmonger, after morning walk next to the beach, the dish was an extension of this experience. The recipe is pretty simple and easy to follow.
Let’s cook it!
GENERAL INFORMATION
- Servings: 4 People
- Prep Time: 20 min
- Cooking time: 60 min
INGREDIENTS:
- 4 Hake steaks
- 6 King Prawns
- 200g Cockles
- 2 Onions
- 2 Bay leaves
- 2 Garlic cloves
- 100 mL White wine
- 1 tsp Paprika
- 1 Handful Parsley
- Corn flour
- Plain flour
- Salt
- Black pepper
- Fish stock cube
- Olive oil
- Breadcrumbs
INSTRUCTIONS:
Let’s start with the seafood broth: Peel the prawns and remove the intestines of them with a knife. Now in a deep pot at medium heat, add 1 tbsp of olive oil, the prawn shells, 2 roughly chopped garlic cloves, a handful of parsley and a pinch of salt and black pepper. Cook for 5 minutes. While cooking, smash the prawn heads to get the juices from them. Add 1 L of hot water and 1 fish stock cube to enhance the flavour, stir and cook for 15 minutes.
The time now to put all the content from the pot into a blender cap, blitz everything until smooth and sift it back to the pot.
Put the pot back into medium heat, add 500mL of hot water and boil for 5 minutes more. Boom! That’s the broth done. Set aside.
On a bowl, add 4 tbsp of breadcrumbs and 4 tbsp of flour and mix thoroughly.
Get the hake steaks ready, adding some salt and pepper for both sides. Pass the steaks through the mix (flour and breadcrumbs) making sure that hake is fully covered with the mixture.
Put a pan with frying oil into medium-high heat. Put the hake in and cook until golden for both sides. Transfer to a kitchen towel to remove the excess of oil on them.
Let’s go now with the sauce for this succulent fish.
On a pan, add 2 tbsp of olive oil and 2 garlic cloves finely chopped and cook for 1-2 minutes stirring constantly. Then, toss 2 finely chopped onions and cook until translucent stirring on and off. Add 100 mL of white wine in the pan, stir and cook until the alcohol evaporates (3-4 minutes). The time now to toss the parsley, salt and pepper to the pan, stir and cook for a couple of minutes.
Add the seafood broth in the pan along with ½ tbsp of cornflour and ½ tbsp of plain flour to the pan. Cook everything together until thickens and then, add 150 mL of water and the cockles in and cook them until they open, then remove them and reserve aside.
It is the time now for the main ingredient of this recipe: place the fish in the pan, add
200 mL of water, cook for 5-7 minutes shaking the pan to prevent the fish from sticking at the bottom and then add the prawns, cook them for 2 minutes and then add the cockles in the pan. Shake everything, cook for 5 minutes and rest for other 5.
Serve and ¡qué aproveche!
