Hake with asparagus in sauce is a classic Spanish dish that combines the tenderness of white fish with the freshness of green asparagus, all bathed in a delicate sauce of white wine and vegetable broth. This recipe, easy to make, is perfect for a weekday lunch or dinner, as it is cooked in a single pan and in just a few minutes. The result is a juicy, flavorful dish, ideal for those seeking a light yet satisfying meal.
Hake is a mild-flavored white fish that cooks quickly and absorbs the aromas of the sauce. Asparagus adds texture and a slightly bitter note that balances the sweetness of the wine. Garlic and parsley are the stars of the soffritto, giving an unmistakable Mediterranean flavor.
You can serve it with white rice or boiled potatoes for a complete meal. It also admits variations: replace the white wine with fish stock for a milder taste, or add a pinch of chili for a spicy kick.
Cook
30 min
Servings
2
Cook the asparagus a little
In a separate pan, brown the garlic with plenty of parsley
Add the onion and sauté everything together. Then add the asparagus, and fry
Add the white wine and wait for it to consume a little. Then add the broth, and wait for it to reduce a little.
Add the rest of the spices to the chopped hake (garlic powder, onion powder, salt and pepper) and add it to the pan.
Cover the pan and wait for it to be done. The time will depend on how big the pieces of hake are and how fat they are.
