something fishy!! ideas for hake please

earndien

i am looking for easy nice recipes for hake fish
i normall oven bake with lemon or a creamy fish bake
but thats it!!! any other ideas are welcome

Char231023

I love hake with McCormicks Garlic herb seasoning. Just sprinkle a little or a lot depending on your taste. Then bake.

SnuggleSmacks

I top with a little Miso and brown sugar and then bake until it's carmelized. Put over Udon or Soba noodles with some carrots, daikon radish or edamame.

NK1112

This is one of my favorite ways with Hake, or any White Fish family of fish that is firm like the Hake.

Fish with Carrots and Onions
Ingredients
500 g (1.1 lb) fish fillets
100 g (3.5 oz) onions
200 g (7 oz) carrots
6 tbsp vegetable oil (sunflower oil suggested)
1/2 tbsp flour
1 tbsp tomato paste
1-2 bay leaves
sugar - pinch
1/2 cup boiling water
salt, pepper

Wash fish fillets, rub with salt and pepper.
Heat oil in a pan. Finely chop onions and sauté until translucent. Sprinkle with flour.
Coarsely grate carrots, combine with onions and sauté for 7-8 minutes. Add 1-2 tbsp of water if necessary.
Add tomato paste and a pinch of sugar. Sauté for another couple of minutes. Add 1/2 cup of boiling water and bay leaves. Simmer for about 5 minutes.

Line bottom of another pan with fish fillets; follow with a layer of carrot-onion-mixture and repeat, the carrot-onion-mixture being the top layer. Pour the rest of sauce in the pan. Cover and simmer for about 20 minutes.


Serve with potatoes, rice or pasta.
Can also be served as a starter

Note ... I didn't simmer mine on the stove, instead I baked it in a moderate oven for about 20 minutes.

NK1112

FAIRHAVEN FISH CHOWDER

3 lbs. fish (cod, haddock, hake, halibut)
1 quart diced potatoes
1/4 teaspoon ground cloves (optional)
1 tablespoon thyme
1 tablespoon marjoram
1 bay leaf
1/2 lb lean salt pork, diced
1 1/2 cups canned diced tomatoes
1 tablespoon sage
5 soda crackers
salt and pepper, to taste

Whether prepared in a Crock-Pot or on the stove top for a Winter evening's meal, or over the gas grill's side burner in the dog days of Summer, this Fish Chowder is always good. It can be made ahead, and is even better the next day! Unlike the traditional New England Clam Chowder, this version more resembles what has come to be known as Manhattan Style Clam Chowder.

This recipe is a famous Rhode Island recipe circa the early 1800's, which Mrs. Elizabeth Bumpus shared with friends while living in Fairhaven, Massachusetts in 1930.

Fairhaven was once a whaling port, and later, became a home for whaling ship captains and ship owners.
Herman Melville (author of Moby Dick) set sail from Fairhaven in 1841, aboard the ship Acushnet. We can't tell you that Mr. Melville dined on this chowder while passing through the town, but the dish was commonly served in the region during the era.

In a stockpot or large soup pot, boil the fish in salted water and cool. Remove skin and bones (if any). Save cooking water and set fish aside.

Boil potatoes which have been peeled and diced into 1/2 inch cubes in the same water that was used for cooking the fish. Watch potatoes carefully and do not overcook or they will become mushy.
Grind or chop the pork using a meat grinder or cleaver (or have the butcher do it). Or, alternatively, slice into 1/4 inch dice using a sharp knife. Saute pork in a skillet until golden. Grind or chop onions garlic and add, continuing to cook for several minutes but do not allow to brown. Add this mixture to potatoes in the stockpot.
Add canned tomatoes (or an equal amount of red-ripe fresh tomatoes may be used - skins removed). Boil 2 minutes, then add the flaked fish. Boil for another 3-4 minutes, and season to taste with salt, pepper, and paprika.

Crumble 5 soda crackers and sprinkle over all seasoning.

Keep covered with a little water so that it will not boil away. A few slices of lemon may be added.

Cooks Note: For even more flavor, add 1 bay leaf, a few peppercorns, and two cloves of minced garlic (when sauteeing the onions).

NK1112

FISH HAŁKI (FISH BALLS)
600 g fish, 1 onion, 1 tblsp potato flour, 0.5 cupful milk or water, 2 tblsps horseradish sauce, pepper, salt.

Clean, wash thoroughly and bone the fish (zander, codfish, hake etc.). Put it together with onion through a mincer, add potato flour, salt, pepper, milk or water and mix well. Shape the mixture into balls (two or three making one serving), boil in salt water and drain in a colander. Serve hot or cold with horseradish sauce.


This would be an appetizer ... or a meal