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Recipe for :

Hake Bilbaina

This recipe for Hake Bilbaina has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Hake, readily available and a very tasty fish. Hake is very popular in Southern Spain and although a little expensive (per kilo) you immediately realise why after sampling an expertly cooked tender fillet. This recipe is very simple, packed with Spanish flavour but also leaves the fish to do what it does best and that's taste fantastic!

Ingredients for Hake Bilbaina

2 hake fillets
1 bay leaf
2 tbsp good sherry vinegar
3 garlic cloves (crushed)
3 tbsp Fino sherry
10 Tomatoes (quartered)
Olive oil
Parsley to garnish

How to make Hake Bilbaina

To cook Salsa:

  • Lightly fry garlic and bay then add the tomatoes and cook for 10 - 15 minutes.
  • Deglaze with sherry and vinegar then reduce and gently simmer to keep warm.

To cook fish:

  • Place the fillets skin side down into a hot frying pan of olive oil and fry for a minute or so until skin is crispy.
  • Transfer to a tray and place into a hot preheated oven and bake for 3 - 4 minutes
  • Serve immediately with the salsa beside the fillets and garnish with parsley.

Serves 2

Hake Bilbaina

Orce Serrano Hams

Published with permission of Orce Serrano Hams