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Meaty white fish, clams and chorizo combined with creamy olive oil mash in this classic Spanish-style tapa dish.
Succulent hake wrapped in crispy pancetta served alongside potatoes simmered in a creamy, aromatic curry and turmeric sauce.
Pan-seared hake served with flavorful crab-mixed crushed potatoes and a rich, creamy smoked shrimp bisque-style sauce.
Succulent hake fillets brushed with nutty brown butter, served over a vibrant pressure-cooked vegetable and bacon spring soup.
Gently fry aromatics, reduce wine and stock, emulsify with butter, poach hake fillets, and finish sauce with mussels and beans.
Meaty hake served with a rich mushroom purée, buttery braised celery root, and a sweet malt vinegar butter sauce.