Hake in Herb Sauce with Fusilli

Hoje para Jantar
Hake in Herb Sauce with Fusilli


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


1Season fish with chopped garlic, lemon and parsley spice mix.
2Marinate for about 30 minutes.
3For the fish stock, mix 200 ml (approximately ¾ cup) hot water with the bouillon cube until dissolved.
4Set aside. In a frying pan, heat olive oil and fry hake. Add the white wine and chopped thyme.
5In a saucepan, melt butter and fry the flour. Whisk in the fish stock and stir so no lumps form.
6Add sauce to the hake pan and simmer until sauce is creamy. Season to taste.
7Cook pasta in plenty of boiling, salted water until al dente.
8Drain well.
9To serve, top pasta with creamy cod sauce.
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