Beer makes a most flavorful cooking liquid (similar to the way wine works but beer is even more complex and nuanced), especially for lean white fish such as hake. In this one pan skillet supper, the fish, aromatics, and seasonings are first sauteed together to build up the flavors before being doused with the beer and then simmered, covered, to deepen those flavors and allow them to meld in perfect harmony. Mashed potatoes (and more beer) are the recommended accompaniments.
- 4 slices hake
- 3 parsley (stalks)
- 2 carrots
- 1 onion
- 3 garlic cloves
- olive oil (to taste)
- 1 beer (mini-)
- salt (to taste)
- 1 tablespoon tomato paste
- Defrost fish.
- Place thinly sliced onion and minced garlic in a cold skillet. Add chopped parsley and sprinkle with oil.
- Turn on heat and simmer.
- Peel carrots and slice into pan using peeler.
- Place fillets on top and season with salt and 1 tablespoon tomato paste.
- Sprinkle with beer and cover pan.
- Cook over low heat for about 20 minutes.
- Serve with mashed potatoes, if desired.