Hake with shrimp filling – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes


Fish and mussels

Karlos Arguiñano makes a delicious hake stuffed with shrimp, washed with a touch of txakoli and homemade fish broth, a very easy and light recipe! To accompany some boiled carrots and potatoes with a light sauce and the unmistakable touch of parsley. Perfect side dish for Christmas menus!

Ingredients (4 people):

  • 1 tail hake or medium
  • 20 shrimp
  • 1 stalk of wild onion
  • 2 potatoes
  • 2 carrots
  • 100 ml only
  • refined corn porridge
  • extra virgin olive oil
  • Sol
  • Pepper
  • parsley

Hake stuffed with shrimp by Karlos Arguiñano - Ingredients

Preparation of the recipe for hake stuffed with shrimp by Carlos Arginiano

Remove 2 crosses from the tail of the hake and set them aside.

To make fish stock or stock: Cut the central spine and put it in a pot of water. Also add the shrimp heads and shells, a few sprigs of parsley and a stalk of chives. Season and cook everything (over medium heat) for 15 minutes. During cooking, remove the foam that rises to the surface. Strain and save the broth.

Hake stuffed with shrimps by Karlos Arguiñano - Step 1

Peel the carrots and potatoesCut each carrot into 4 pieces and each potato into 6. Turn them over, rounding the edges with lace (a small knife), add them to a casserole with water, season and cook for 15-20 minutes.

Hake stuffed with shrimp by Karlos Arguiñano - Step 2

Cut (simultaneously) the groin of the hake in 4 pieces. Salt and sprinkle with black pepper and spread 5 shrimp on 4 (one side of the tail) pieces. Cover them with the remaining 4 pieces of hake (matching) and tie each portion (2 stuffed pieces) with a kitchen lid.

Hake stuffed with shrimps by Karlos Arguiñano - Step 3

Smear the background from a pan suitable for the oven, with a little oil and place the portions of hake on top. Pour the wine and pour each portion with a little of the fish broth. Bake the fish at 220-230 for 8 minutes. Then remove the hake pieces to the source.

Hake stuffed with shrimp by Karlos Arguiñano - Step 4

Pass the broth from the pan From the oven to the pan add a little chopped parsley, potatoes and carrots and a little refined corn flour diluted in cold water. Bring to the boil until the sauce thickens.

Hake stuffed with shrimp by Karlos Arguiñano - Step 5

Serve on each plate portion of hake, 3 potatoes and 2 carrots. Sauce and garnish the dishes with a little parsley leaves.

Recipe for hake stuffed with shrimp by Karlos Arguiñano - step 6

Tip:

We can use frozen hake to make this dish. The only requirement is to defrost it properly, ie for 24 hours in the refrigerator.

Preparation of the recipe for hake stuffed with shrimp by Carlos Arginiano

Hake with shrimp filling by Carlos Arginiano - Presentation

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