Tender and Flavorful Whole Boiled Hake Recipe
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat4gram
Protein35gram
Ingredients
- Whole hake fish, cleaned and gutted (about 1 kg)1 piece
- Water2 liters
- Salt1 tbsp
- Lemon, sliced1 piece
- Bay leaves2 pieces
- Peppercorns, whole10 pieces
- Fresh parsley, optionala few sprigs
This recipe guides you through boiling a whole hake fish till it’s perfectly tender and flavorful. Boiling whole hake is a straightforward way to prepare this mild white fish, preserving its moist texture and delicate flavor. The fish is gently cooked in seasoned water with aromatic herbs and lemon slices, resulting in a clean, fresh taste. This dish is budget-friendly, quick, and ideal for home cooks with basic kitchen tools and ingredients. Total estimated cost of ingredients is around $15 USD / €14 / £12 / ₹1100. The cooked fish delivers about 250 kcal per serving, is low in fat, high in protein, and fits well into pescatarian and low-fat diets. The recipe difficulty is easy and the total time including prep is approximately 35 minutes.
Preparation instructions
Prepare the fish and equipment
1Rinse the whole hake thoroughly under cold running water to remove any residual scales or impurities. Pat dry with paper towels. Gather all ingredients and have a large pot ready that can hold at least 3 liters.
Bring water and seasonings to a boil
2Add 2 liters of water to the pot. Stir in 1 tablespoon of salt, lemon slices, bay leaves, and whole peppercorns. Bring the water to a gentle boil over medium-high heat. This seasoned water will infuse subtle flavors into the fish.
Add the hake and bring to a simmer
3Carefully lower the whole hake into the boiling water. The water temperature will drop slightly; adjust heat to maintain a gentle simmer (small bubbles, not vigorous boiling). Cover the pot.
Cook the hake gently
4Cook the hake at a gentle simmer for 15-20 minutes, depending on the size of your fish (approximately 15 minutes per 500 g). Avoid boiling vigorously as this can break the fish apart and make it tough.
Check for doneness and safe temperature
5Check the hake’s internal temperature using a clean instant-read thermometer inserted into the thickest part of the fish flesh near the backbone. The safe internal temperature for cooked fish is 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Remove and serve
6Gently lift the hake out of the pot using a large slotted spoon or spatula, draining excess water. Serve immediately with a sprinkle of fresh parsley for color and flavor, or your preferred side.
Cooking Tips
1Use fresh, high-quality hake for best flavor and texture. The fish should smell clean and not fishy.
2Avoid overcrowding the pot; if boiling multiple fishes, do them in batches.
3Do not overcook as hake meat can turn dry and tough; temperature and time checks are important.
4Keep raw fish separate from other foods to avoid cross-contamination. Use separate utensils and wash hands thoroughly after handling raw fish.
5You can add herbs like dill or thyme to the boiling water for additional aroma.
Equipment Needed
- Large cooking pot (at least 3 liters capacity)
- Slotted spoon or large spatula
- Instant-read thermometer
- Cutting board and knife
- Tongs or fish spatula
- Paper towels
Grocery Shopping List
- [ ] Whole hake fish (about 1 kg) — Approx. $12 Choose fresh hake that is shiny with clear eyes and firm flesh.
- [ ] Fresh lemon (1 piece) — Approx. $0.50 Select ripe lemons with bright, smooth skin.
- [ ] Fresh parsley (optional, small bunch) — Approx. $1 Look for bright green leaves free of wilting.
- [ ] Bay leaves (dried, small pack) — Approx. $1 (you will use 2 leaves) Buy from spice aisle, should be crisp and aromatic.
- [ ] Whole peppercorns (small pack) — Approx. $1 Choose whole peppercorns for best flavor.
- [ ] Salt (if not at home) — Approx. $0.50
Total estimated cost: $15.00
FAQ
Can I use frozen hake for this recipe?
Yes, you can use frozen hake. Make sure to thaw it completely in the refrigerator before cooking, and pat it dry to remove excess moisture.
How do I know when the hake is fully cooked?
The internal temperature should reach 63°C (145°F). The fish flesh will turn opaque and should flake easily when tested with a fork.
Is it necessary to remove the skin before boiling?
No, it’s best to boil the hake whole with the skin on; this helps keep the flesh moist and adds flavor.
Can I add other seasonings to the boiling water?
Yes, feel free to add herbs like dill, thyme, or garlic to customize the flavor to your liking.