Hake With Saffron and Thyme With Homemade Mashed Potato

O Meu Tempero
Hake With Saffron and Thyme With Homemade Mashed Potato


Fresh or frozen hake (or other firm white fleshed fish, such as grouper, haddock, or pollack) is the basis for many a wonderful family dinner. Here, the fish is sauteed with onion, garlic, saffron, and thyme to cook through, with a bit of water added to create a pan sauce at the same time. Meanwhile you can boil some potatoes for making mashed potatoes to serve alongside; these are enriched with milk and butter and seasoned with mustard and nutmeg, to taste.


  • 1 package merluza (frozen, 600g)
  • 1 onions (thinly sliced ​)
  • 1 garlic cloves (minced)
  • 1 bay leaf
  • 1 tablespoon indian saffron (turmeric)
  • 3 sprigs fresh thyme
  • olive oil (to taste)
  • salt (to taste)
  • 1 kilogram potatoes
  • 100 milliliters milk
  • 3 tablespoons butter
  • 1 tablespoon mustard
  • nutmeg (to taste)
  • salt (to taste)


  1. 1In a pan, brown the onion, garlic clove and bay leaf.
  2. 2Add the saffron and mix well.
  3. 3Season the thawed hake with salt and top with sprigs of thyme.
  4. 4Cook over medium heat.
  5. 5Cover the pan to create the sauce.
  6. 6If necessary, add a little water.
  7. 7Cook the potatoes in salted water.
  8. 8Drain and return to the same pan and mash with a potato masher.
  9. 9Add the milk, butter, mustard, pinch of nutmeg powder and salt and stir to combine.
  10. 10Serve the hake, while still hot, with the mashed potatoes.
Discover more recipes from O Meu Tempero