Hake is the most traditional fish in Portuguese cooking, including this recipe. First the fish is marinated with garlic, lemon, and parsley for a half hour and then it's fried off in a bit of olive oil before combining with white wine and chopped thyme that eventually flavors the sauce. The stock is made with a bouillon cube. Round out the meal with fusilli or your own favorite short pasta shape.
- 1 merluza (pack, for frying)
- 2 teaspoons lemon (and parsley spice)
- 200 milliliters water
- 1/2 bouillon cube (fish stock)
- 3 garlic cloves
- 200 milliliters olive oil
- 50 milliliters white wine
- 1 sprig thyme
- 1 tablespoon butter
- 1 tablespoon flour
- salt (to taste)
- ground black pepper (to taste)
- 1/2 pound fusilli
- Season fish with chopped garlic, lemon and parsley spice mix.
- Marinate for about 30 minutes.
- For the fish stock, mix 200 ml (approximately ¾ cup) hot water with the bouillon cube until dissolved.
- Set aside. In a frying pan, heat olive oil and fry hake. Add the white wine and chopped thyme.
- In a saucepan, melt butter and fry the flour. Whisk in the fish stock and stir so no lumps form.
- Add sauce to the hake pan and simmer until sauce is creamy. Season to taste.
- Cook pasta in plenty of boiling, salted water until al dente.
- Drain well.
- To serve, top pasta with creamy cod sauce.