Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hake & squid casserole. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Hake is in the same taxonomic order as cod and haddock. Hake, (genus Merluccius), any of several large marine fishes of the cod family, Gadidae. They are sometimes classed as a separate family, Merlucciidae, because of skeletal differences in the skull and ribs. Hakes are elongated, largeheaded fishes with large, sharp teeth.
Hake & Squid Casserole is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Hake & Squid Casserole is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have hake & squid casserole using 11 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Hake & Squid Casserole:
- Get 200 g Hake (fresh or frozen)
- Get 200 g Squid rings (fresh or frozen)
- Take 50 g Frozen peas
- Make ready 1 Large potato (cut into small cubes)
- Prepare 2 Garlic cloves (sliced)
- Make ready 1 Red pepper (sliced)
- Take Olive oil
- Prepare 1 Fish flavoured stock cube (crumbled up)
- Prepare 1 Tbsp Yellow food colourant
- Prepare 70 cl Water
- Prepare Salt
Hake, like most other white fish, can be paired with flavours as diverse as bacon, horseradish and coconut. Across the globe, it might be used in an Indian curry and it pairs particularly well with coriander, as a filling for Thai-style fishcakes or even for fish and chips. Hake is quite a mild fish, with a white flaky texture and a flavour that is more subtle than that of cod. The fish has a soft, iron-grey skin and silvery belly.
Instructions to make Hake & Squid Casserole:
- 1: Grab a cooking pot, cover the base with olive oil and heat up. Add the sliced up garlic and fry until near golden brown. - - 2: Add the fish stock cube, salt to your own liking, the yellow food colourant and stir. - - 3: Add the potatoes and the water. Cover up and cook for around 30 minutes on medium to high heat.
- 4: Add the hake, the squid rings, the peas and the red pepper. Cover back up and leave it to cook for another 10 minutes. When ready, remove from the stove and leave aside for 5 minutes before serving. - - 5: Enjoy… With a loaf of fresh crusty bread for dipping in the delicious sauce!
Hake is quite a mild fish, with a white flaky texture and a flavour that is more subtle than that of cod. The fish has a soft, iron-grey skin and silvery belly. The flesh when raw is naturally. Hake tends to be considered as a similar fish to cod, but it distinguishes itself by its firmer, meatier flesh and long, slender body. Hake is a lean, delicate white fish similar to common catches like haddock, cod, flounder, and halibut.
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