Looking for a new seafood dish to add to you weekend dinners? This Simmered Hake & Baby Onions in a White Wine Sauce is for you. Tender pieces of hake in a creamy white wine sauce with baby onions. Serve with some seamed vegetables and you’re all set!
This is such a great dish to serve for guests. I love it served with Thyme & Lemon Roasted Potatoes or the Baby Potatoes in a Herb Vinaigrette. The Parmesan Topped Green Beans would also make a great side dish. It is one of those things that does taste delicious. look great, and not difficult to make.
Make it soon for a weekend dinner or even a mid week family meal. If you love seafood, like my Pan Fried Hake, you’ll really enjoy this one.
Frequently Asked Questions
Yes,the great things about many fish dishes is that you can substitute the type of fish your use. Cod, Haddock or Perch would all work well in this dish.
Again, yes you can. If you love a strong fish sauce flavour, by all means substitute the stock for the wine. Keep in mind, using the wine will have a milder flavour as opposed to using fish stock.
Frozen fish fillets are perfectly fine. Most people don’t have access to fresh fish on a daily basis, so the stuff you find in your grocery store frozen section is just fine for this dish
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Simmered Hake & Baby Onions in a White Wine Sauce
Ingredients
- 2 large hake halved cross ways
- 6-8 baby onions peeled and quartered
- 4 cloves garlic crushed.
- 1/2 cup white wine
- 1/4 cup cream
- 1/4 cup fish stock
- fresh chopped parsley
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat a large skillet with olive oil and add onions and garlic. Brown for a few minutes and then lower the heat and add a splash of the wine and the bay leaves.
- Continue adding wine until all the wine has been used and the onions are soft. This will take about 10 minutes.
- W ith the skillet turned to low add the fish fillets to the pan and spoon mixture of onions and sauce over the fish. Now add the fish stock and cover. Leave to simmer for about 10 minutes. Check the fish and spoon the sauce over all the fillets and cover and leave to cook. This should take about 15 more minutes depending on the thickness of your fish.
- Once it is cooked, turn up the heat and add the cooking cream, salt pepper and parsley. Stir the sauce around the pan until it has mixed properly and slightly thickened. Take off heat and serve immediately. Pour sauce over fish and top with baby onions and fresh chopped parsley.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
LOOKS LIKE A 5 TO ME. I GREW UP EATING HAKE IN SOUTHWEST HARBOR, MAINE. IT GIVES A LOVELY SILKINESS TO A CHOWDER WHEN PAIRED WITH HADDOCK OR COD (NB CHOWDER IS ALWAYS BETTER AFTER IT RESTS FOR A DAY)
WE USUALLY MAKE CORNED HAKE [cover generously with salt, put in a bowl loosely covered in refrigerator for 4 to 12 hours. This pulls liquid out of it]
Dice about 2″ square of salt pork into 1/4″ pieces and try out SLOWLY over low heat, Set aside.
Peel one good sized potato per person. Nearly cover with water.
Rinse off fish and lay it atop of potatoes t0 steam.
Meanwhile, Dice some yellow onions and cover them with a 50-50 Vinegar/ water solution; salt and pepper to taste
To serve , drain with a slotted spoon onto a platter. Each person smashes a potato and fish together and adds some crispy pork scraps and fat topped by pickled onions, to taste.
Leftovers make a great hash to fry and top with poached eggs.
A friend of mine calls this DOWN EAST SOUL FOOD
That dish sounds amazing Lynne. We grew up eating a lot of cod in Newfoundland. I only really discovered Hake in my adult years and we have it often. A great fish. I’m going to give your recipe a try. Thank you!