Merluza con salsa de ajos y almendras (Hake in garlic and almond sauce)

This is a garlicky recipe for hake, based on a recipe in Toby Molenaar's Discovering the Art of Mallorcan Cookery (ISBN 8427305648)

Ingredients

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• Olive oil
• 4 hake fillets dredged in seasoned flour
• 1 onion, chopped
• 1 bulb garlic, finely chopped
• 2 cloves garlic, crushed
• 12 almonds, peeled, chopped and lightly toasted in a dry frying pan
• 1 hard-boiled egg, finely chopped
• 1 teaspoon dried oregano, or 1 tablespoon fresh (finely chopped)
• 250 ml warm court bouillon

Method

1. Heat the oil in a large frying pan and sear the hake fillets on both sides.
2. Remove the hake from the pan and reserve.
3. Using the same pan, fry the onions until almost soft and add the chopped garlic, making sure it does not burn.
4. Add the remaining ingredients, stir, and return the hake to the pan.
5. Simmer gently, until the fish is cooked (about 4-5 minutes).

Serving suggestions

I served this with thrice cooked chipped potatoes and a side salad. However, mashed or boiled potatoes would be fine, perhaps with some cooked vegetables.

Variations

The original recipe calls for hake steaks, in which case they will take a little longer to cook. Steaks hold together better because of the bones, but my lot don't like fiddling with bones, so fillets were a better option.

Also use any herbs you like, perhaps tarragon or parsley.

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