Hake fish is known for its mild flavor, milder than cod. There are several fish known as hake, all in the cod family. There are few bones, and it's easy to cook hake. It's usually sold whole, but is also available in fillets and steaks. It's good for frying, poaching, or in fish soup.
Because it is a lean white fish, hake is usually sauteed with butter, but its delicate flavor and firm meat work well with whether poached, baked, grilled or roasted. It can be used as a substitute in any recipe which calls for cod or flounder.
Sauteing with lemon, capers, garlic and olives is one great way to cook hake, letting its mild flavors soak up the strong Mediterranean influence of the other ingredients. Another good combination is to cook hate fish in a Dutch oven with bacon, onion, garlic, white wine, and herbs, using the cooking juices to drizzle before serving. If you prefer to poach hake, place water, lemon juice, and salt in a pan. Bring to a boil, then simmer for about 5 minutes. Add the hake fish and simmer for just 2 minutes. Then you can remove the pan from the heat, letting the hake fish finish cooking gently in the hot liquid. As an alternative, you can also poach hake in cider with tomatoes and green onions.
For a baked hake recipe, peel and slice 8 potatoes, placing them in overlapping layers in a buttered baking dish. Pour vegetable stock over the potatoes, cover with foil, and bake in a 400 degree oven for 30 minutes. While the potatoes are baking, squeeze lemon juice over frozen hake fillets. Saute a diced onion in butter until translucent, then add minced garlic and cook on low for 5 minutes. Roughly chop a handful of white mushrooms and add to the onions, cooking for another 5 minutes. Add parsley and marjoram, stir in a tablespoon of flour, and cook for 1 minute. Stir in a cup of milk, and cook, stirring constantly, until the sauce thickens, then add a half cup of white wine vinegar. Cut the hake fillets into pieces, toss in flour, and arrange 20 minutes. Serve immediately. Appropriate side options include a tossed salad or steamed vegetables.
However you choose to cook hake, you'll enjoy the delicate flavor of this fish. Although readily available year-round, Hake has not been as over-fished as cod, so you can eat it with a clear conscience.