Hake Portuguese

Both the Portuguese and the Spanish have a passion for hake. It is a very good fish though not used much by the British – pray go out and buy some. It is also very good cold, covered in mayonnaise and served with a beautiful potato salad.


  • 4 x 225g/½lb cuts of hake
  • 115g/4oz butter
  • 2 tbsp olive oil
  • 8 shallots, finely chopped
  • 450g/1 lb tomatoes, skinned, de-seeded and chopped
  • 1 yellow pepper, skinned, de-seeded and chopped
  • 1 tbsp frozen peas
  • 115g/4oz cooked (al dente) rice
  • 2 tbsp chopped parsley
  • 2 glasses white wine
  • salt and freshly ground pepper


Heat 25g/1oz butter with the olive oil in an ovenproof dish, add the shallots and fry until the shallots are translucent. Lay the fish on top of the cooked shallots and dot with knobs of the remaining butter. Cover the fish with chopped tomatoes, yellow pepper, frozen peas and surround the fish with the rice and chopped parsley. Pour in the wine, add salt and pepper and bake in a moderate oven at 190°C/375°F/Gas 5/for 30-35 minutes.