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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Hake In Herb Sauce With Fusilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions