Hake In Herb Sauce With Fusilli Recipe

Name: Hake In Herb Sauce With Fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 hake pack, for frying; 2 teaspoons lemon and parsley spice; 7/8 cup water; 1/2 bouillon cube fish stock; 3 garlic cloves; 7/8 cup olive oil; 3 3/8 tablespoons white wine; 1 sprig thyme; 1 tablespoon butter; 1 tablespoon flour; salt to taste; ground black pepper to taste; 1/2 pound fusilli pasta

Servings: persons

1 hake pack, for frying
2 teaspoons lemon and parsley spice
7/8 cup water
1/2 bouillon cube fish stock
3 garlic cloves
7/8 cup olive oil
3 3/8 tablespoons white wine
1 sprig thyme
1 tablespoon butter
1 tablespoon flour
salt to taste
ground black pepper to taste
1/2 pound fusilli pasta

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

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 hake pack, for frying, 2 teaspoons lemon and parsley spice, 7/8 cup water, 1/2 bouillon cube fish stock, and more.

Yes, Hake In Herb Sauce With Fusilli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hake In Herb Sauce With Fusilli

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