Hake with Mussels and Wine
Hake with Mussels and Wine



  • ½ bunch of chopped parsley
  • 1 chopped garlic clove
  • 100g butter
  • 300g halved new potatoes
  • ½ chopped shallot
  • 1 chopped celery stick
  • 1 chopped carrot bay leaf
  • 1 thyme sprig
  • ½ tsp peppercorns
  • 600g mussels, cleaned
  • 200ml white wine
  • 1 lemon, zest and juice
  • 2 x 125g hake fillets
  • Blitz the parsley and garlic, and add the paste to the butter. Chill in the fridge. Cook the potatoes for 10 mins in salted water, then drain and set aside
  • Melt a knob of butter in a pan and cook the shallot, celery, thyme, carrots, bay leaf and peppercorns until softened. Add the mussels and pour in the wine, then pop the lid on and cook for 2 mins until the mussels open. Strain the stock, then set the mussels and stock aside.
  • Heat a frying pan with another knob of butter, then fry the hake fillets for about 5 mins, before flipping and frying for 2 more mins on the other side. When ready to serve, whisk the garlic butter into the hot stock, and add the potatoes, mussels and lemon zest and heat through. Place the hake on 2 plates, add the potatoes and mussels and spoon over the sauce. Perfect!
30 mins
2 serving

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