Fish that flakes into tender white layers, bathed in a golden saffron sauce that covers it completely.
Picual is our go-to oil for sofritos that need to withstand the heat without losing body, which is why it supports the saffron base of this dish so well.
Hake with Vegetables
An everyday fish dish that solves any weekday meal without sacrificing flavour. Hake with Vegetables is cooked in a sofrito of saffron and Picual EVOO, which gives it all its colour and aroma. Light, quick and full of flavour, perfect for your busiest days.
Servings 2 people
Ingredients
- 3 fillets Hake (300 g)
- 2 Tomatoes
- 1 Green pepper
- ½ Onion
- 3 cloves Garlic
- 1 glass White wine
- 1 glass Water
- 2 tablespoons Picual EVOO
- Saffron To taste
- 1 leaf Bay leaf
- Salt To taste
Instructions
- Prepare the sofrito.Chop the onion, tomato, garlic and pepper.
- Fry the base.Pour the Picual EVOO into a frying pan and heat over medium heat. Add the onion, garlic and pepper, and sauté for 2-3 minutes.
- Add the tomato and wine.Add the tomato, salt and bay leaf. Pour in the white wine and cook for 10 minutes.
- Cook the hake.Add the hake, the saffron and a glass of water, and cook for 5 more minutes.
As soon as the hake flakes into white layers when pierced, it is ready — don’t overcook it or it will dry out.
Notes
- We chose Picual for its great stability, the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
- Serve with boiled potatoes or white rice to make the most of the saffron sauce.
- Saffron threads give better colour and aroma than ground saffron; toast them in the pan for a second before adding them.
- If you prefer a lighter sauce, halve the saffron; a little is enough to colour and flavour the dish.
