How to cook boiled hake

Fresh or frozen, whole or filleted, boiled hake is a light second course that is very simple to prepare.

Boiled fish is one of those dishes that is never missing from low-calorie diets and perhaps this is precisely why it is always surrounded by an aura of sadness. Yet cooking boiled hake without increasing its calorie intake is much simpler than you might imagine.

First of all you should know that the preparation does not change if you use a fresh or frozen product, whole and gutted or in fillets. You will only have to pay attention to the cooking times but as always we will give you all the information in the recipe. Ready to find out how to make your boiled hake delicious?

How to prepare boiled hake recipe

1. First, if you want to cook boiled frozen hake, let it defrost in the refrigerator overnight. This way you will speed up cooking times and you will be sure of the success of the dish. Alternatively, you can dip it while still frozen, extending the time by 5 minutes.
2. Pour the water into a large pot, salt it lightly and flavor it to taste with lemon zest and juice, bay leaf, parsley, garlic or black pepper or a combination of these.
3. Once it reaches the boil, add the hake and allow 15 minutes of cooking time starting from when it starts boiling again.
4. Then drain the boiled fish with a slotted spoon and place it on a plate. Season to taste and serve. If you use whole fish (that is, the slices with the skin without the head), before bringing it to the table and while it is still hot, clean it and bone it.

As you can see, it is a really immediate preparation but the addition of aromatic herbs will make the fish much tastier. As regards the seasoning, however, in addition to the oil we talked about at the beginning, you can opt for lemon juice and chopped garlic and parsley or for a very light yogurt sauce , perfect when talking about steamed fish or boiled.

storage

Try to consume the boiled hake within a couple of days , keeping it well covered in the refrigerator.