Hake Fillets with Beer

As receitas lá de casa
Hake Fillets with Beer


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 merluza
  • 3 parsley (stalks)
  • 2 carrots
  • 1 onions
  • 3 garlic cloves
  • olive oil (to taste)
  • 1 beer (mini-)
  • salt (to taste)
  • 1 tablespoon tomato paste


  1. 1Defrost fish.
  2. 2Place thinly sliced onion and minced garlic in a cold skillet. Add chopped parsley and sprinkle with oil.
  3. 3Turn on heat and simmer.
  4. 4Peel carrots and slice into pan using peeler.
  5. 5Place fillets on top and season with salt and 1 tablespoon tomato paste.
  6. 6Sprinkle with beer and cover pan.
  7. 7Cook over low heat for about 20 minutes.
  8. 8Serve with mashed potatoes, if desired.
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