Apple orchards and cider have long been part of northern Spain’s culinary identity. In Spanish kitchens, produced alcohol often finds its way into cooking, and cider is no exception. Its bright, tangy character creates a delightful sauce that pairs wonderfully with firm white fish like hake. This recipe—hake simmered in a lightly spiced cider and apple sauce—balances acidity, sweetness and a touch of heat for a simple, elegant dish.
Ingredients
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4 x 150 g hake loins (skin on)
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100 ml extra virgin olive oil, plus extra for finishing
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4 garlic cloves, thinly sliced
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1 onion, finely chopped
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1 leek, finely chopped
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1 tsp dried flaked chipotle (or substitute with smoked paprika)
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2 tbsp flour (any type)
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1 litre fish stock (hot)
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10 saffron threads (optional)
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1 tsp salt, plus freshly ground white or black pepper to taste
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100 ml cloudy (unfiltered) cider
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2 green apples, cored and cut into thin wedges
Method
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Heat a large saucepan over medium heat and add most of the olive oil. Gently sauté the chopped onion and leek for about 15 minutes, until soft and translucent but not browned.
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Turn the heat up to high and add the sliced garlic, dried chipotle, salt, a pinch of white pepper, the flour and the saffron threads. Stir continuously for 1–2 minutes to cook the flour and wake up the spices without burning the garlic.
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Pour in the cider and briskly reduce it to roughly one third of its original volume, stirring to loosen any browned bits. As the mixture thickens, add the hot fish stock gradually, one ladle at a time, whisking or stirring to avoid lumps and to create a smooth sauce. When all the stock is incorporated, add the apple wedges and simmer gently for about 20 minutes, until the apples have softened and the sauce is flavorful and slightly reduced.
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While the sauce simmers, heat a non-stick frying pan over high heat and add a drizzle of olive oil. Season the hake loins lightly with salt and pepper. Place them skin-side down in the hot pan and cook for about 4 minutes, pressing gently so the skin makes full contact with the pan and becomes crisp. The flesh should be mostly cooked but not dry.
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Carefully transfer the hake loins, skin-side up, into the cider and apple sauce. Remove the pan from the heat and let the fish finish cooking in the residual heat for a few minutes—this helps keep the loins tender.
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To serve, spoon the sauce and apples onto individual plates, place a hake loin on top, and finish with a small drizzle of extra virgin olive oil and a scattering of finely chopped chives or fresh herbs. Serve immediately while warm.
Notes: Use a quality cloudy cider for the best texture and flavor. If saffron is unavailable, the dish remains excellent without it; a squeeze of lemon can be added at the end for extra brightness if desired.