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Hake in Sparkling Apple Cider

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Margi Cintrano View Drop Down
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    Posted: 08 November 2012 at 03:35
Washington State is one of apple designation of origins in  the USA, and thus, this recipe comes from my dear friend Emily who was born and raised in Seattle. She is a University Spanish Language Teacher who lived and worked in Madrid, at Disney for 5 years, and decided to return home for this professional job opportunity. Her mom is from Panama and her dad is Cuban, both professionals in medicine.
 
HAKE IN SPARKLING APPLE CIDER ...
 
 
 
 
RECIPE:
 
4 loins of hake sliced in 200 grams each ( codfish, corvina, halibut, red snapper, seabass and any other firm white flesh fish shall work beautifully with this recipe )
4 small potatoes peeled
24 freshly caught clams ( one can employ shrimp or mussels or all 3 shellfish )
1/2 litre of chicken stock or fish stock or shellfish stock
2 onions minced
1 glass of Sparkling Apple Cider or Cava
flour
Evoo
1 tall glass Homemade Marinara Sauce
salt and freshly ground black pepper, rose, white and green freshly ground peppercorns
2 golden delicious apples peeled and quartered with cores removed
2 granny smith apples peeled and quartered with cores removed
fresh parsley minced finely for sprinkling
 
1) sauté the onion in Evoo until tender, and add the peeled, de-cored
and slice the apples in quarters or eighths ( 2 apples are for sautéing with the onion and sauce ) and the other 2 apples are for the clay vessels as a bed for the fish.
2) when the apples are just tender, add the Marinara sauce and simmer 10 mins. and then add the stock of choice and place the sauce in a FOOD PROCESSOR or ELECTRICALLY BLEND
3) in 4 clay cazuelas or earthenware vessels, place several pieces of apple for the bed ( bottom of the clay vessels); and then place 1 piece of available seasonal white flesh fish on top that has been lightly dusted in flour, sprinkled with ground 4 color peppercorns and salt and simmer stove top 15 mins. ( or can be prepared in oven at low temperature too. )
4) then, once the hake is almost already, place clams or other shellfish in each of the clay vessels and drizzle with the Cider or Cava and simmer until the clams or mussels open and / or prawns are done and coral in color
5) boil peeled potatoes in salted water and drain. Sprinkle with fresh minced parsley and serve hot with crusty bread and a glass sparkling cider, or Cava and hot crusty bread.
 
Enjoy,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2012 at 07:42
Sounds terrific, Margi. Hake is not available around here. But I imagine cod or halibut would work with this.
 
Did you leave something out? The recipe has us blend the apples with marinara and stock to make the sauce. But then you say to lay apple pieces in the cazuelas. Are we supposed to reserve some of the slices for that purpose?
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2012 at 08:07
Brook,
 
All firm white flesh fish shall work beautifully; cod, halibut, sea bass, corvina, red snapper, turbot, etcetra.
 
Even a firm white lake or river fish can work with this recipe.
 
Thanks so much for your compliments.
 
Yes, there are 4 apples; 2 for the bedding in the clay cazuelas and 2 for the Marinara sauce.
 
 
I re-edited to make more concise and clarified as to what to do with the apples.
 
Apologies. Enjoy this, it is quite lovely.
 
Kindest. Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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