Hake in squid ink sauce is a traditional dish from the Spanish coast: tender hake loins in a silky black sauce full of the flavor of the sea. It’s usually served with white rice or potatoes.
Recipe · Fish
Hake in squid ink sauce
- 11 ingredients
- 8 steps
Ingredients
- 4 hake loins (about 180 g each)
- 2 onions
- 2 garlic cloves
- 1 ripe tomato, grated
- 2 sachets squid ink (8 g in total)
- 100 ml white wine
- 250 ml fish stock (fumet)
- Flour, for dredging
- Extra virgin olive oil
- Salt and pepper
- Chopped fresh parsley
Step-by-step preparation
- Finely chop the onion and garlic and cook them gently in a casserole with a splash of oil over medium-low heat for 15 minutes.
- Add the grated tomato and cook for 5 more minutes, until its liquid has evaporated.
- Pour in the white wine and let the alcohol cook off for 2 minutes.
- Dissolve the squid ink in the fish stock, add it to the casserole and cook for 10 minutes.
- Blend the sauce until smooth. Taste and adjust the salt.
- Season the hake loins with salt and pepper, dredge them in flour and brown them in a frying pan with oil for 1 minute per side.
- Transfer the hake to the casserole with the sauce and cook over low heat for 4–5 minutes, swirling the pan so the sauce emulsifies.
- Serve hot, sprinkled with chopped parsley.
It’s perfect with white rice or boiled potatoes, which soak up the sauce beautifully.