Hake San Sebastian Style
June 29, 2008
This is a fabulous Basque recipe that I found about 10 years ago from the San Francisco Chronicle magazine via the Sunday paper. Gerald Hirigoyen who is the chef and owner of the San Francisco Basque-inspired Piperade created this dish. He is also the owner of Bocadillos and is currently working on his third cookbook. Hake is a member of the cod family however it is smaller and firmer in texture. If you cannot find hake, you can substitue ling cod or rock cod. Please enjoy!
To learn more about Basque cooking Click here for Gerald Hirigoyens copy of “The Basque Kitchen”.
- 4 hake Steaks, 1 inch thick, about 6 ounces each
- Kosher salt and freshly ground white pepper
- Flour for dredging
- ½ cup olive oil
- 2 tsp. minced garlic
- ½ cup chopped fresh parsley
- ¼ cup dry white wine
- ¼ shelled green peas
- 16 manila clams
- 3 hard boiled eggs, coarsely chopped
- 12 spears white or green asparagus, cooked and trimmed to 3 inches
- 2 tbsp. unsalted butter
Season both sides of the fish steaks with salt and pepper. Dredge them in the 
flour and set aside. Warm the olive oil in a large sauté pan over high heat. Add the steaks and sauté for 1 ½ minutes on each side. Remove the fish from the pan and set aside.
Add the garlic and parsley, sauté for 1 minute. Return the fish steaks to the pan and add the white wine, peas, clams, hard boiled eggs and asparagus. Bring to a slow boil. Cover and reduce the heat slightly. Cooked until the fish steaks are cooked through and the clams are fully opened, 6 to 8 minutes, discarding any clams that have not opened. Transfer the fish steaks to a serving platter or onto individual plates.
Add the butter to the pan and swirl the ingredients in a constant circular motion until the butter has melted and the sauce has bonded slightly. Pour the sauce on top of the fish and serve immediately.
Serves: 4
Total time: 1 hour
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