Hake stuffed with mussels and langoustines

Ingredients

• 2 fillets, about 800 g eachhake, boneless (from a whole fish of about 2,500 g)
• 12fresh mussels, cooked
• 10langoustines, peeled and headless
• 130 mlfish stock
• 30 gheaped tablespoon plain flour
• 2 clovesgarlic
• 2spring onions (or leek)
• To tastesalt and black pepper
• To tasteextra-virgin olive oil
• To tastewhite wine (the original uses Albariño)
• 30 mlolive oil
• 300 glangoustine shells and heads, fresh or frozen
• 750 mlwater
• 2 clovesgarlic
• 50 mlbrandy
• 100 mlwhite wine
• To tastesalt and freshly ground pepper
• 3potatoes
• 1 largeonion
• 2 largetomatoes
• 6 small, optionalyoung carrots
• To tastefresh parsley, finely chopped

Instructions

1. 1

   Prepare the hake

   Ask the fishmonger to split the hake into two fillets and remove the central and side bones. Check that the fillets are thoroughly boneless, then set them aside.

2. 2

   Open the mussels

   Put the mussels in a pan with ½ glass of water and bring to the boil. As soon as they open, turn off the heat, uncover the pan and remove the meat from 12 mussels for this recipe. Discard any mussels that remain closed.

3. 3

   Peel the langoustines

   Peel the langoustines and reserve the tails for the filling. Keep the shells and heads to make the stock.

4. 4

   Start the stock

   Heat 30 ml olive oil in a pan over a high heat. Add the chopped garlic and onion and brown them, then add the langoustine shells and heads, the brandy and 100 ml white wine. Let the alcohol evaporate.

5. 5

   Season the stock

   Add salt and pepper.

6. 6

   Release the juices

   Stir, pressing the shells lightly with a spatula or wooden spoon to release their juices.

7. 7

   Simmer the stock

   Add 750 ml water and simmer over a medium-low heat for 30 minutes.

8. 8

   Blend the stock

   Put a hand blender into the pan and blend the mixture thoroughly.

9. 9

   Strain the stock

   Pass the mixture through a fine-mesh sieve.

10. 10

    Set aside stock

    The stock is ready to use.

11. 11

    Prepare the garnish

    Begin the potato and onion garnish.

12. 12

    Bake the potatoes

    Cut the potatoes into ½ cm slices and cover them with the onion, thinly sliced and separated into rings. Season with salt and pepper, add a drizzle of oil and 3 or 4 tablespoons of stock. Bake at 180°C with top and bottom heat for about 40 minutes.

13. 13

    Begin the filling

    While the potatoes bake, prepare the hake filling.

14. 14

    Sear the langoustines

    Heat a little oil in a frying pan. When it is hot, sear the langoustines for a few seconds on each side, then remove them.

15. 15

    Cook the aromatics

    Chop the garlic and spring onions, then season them with salt and pepper. In the same pan, soften the garlic first, then add the spring onions and cook for a few minutes, until their colour changes.

16. 16

    Thicken the filling

    Push the spring onions and garlic to the sides of the pan. Add the flour to the centre and stir to toast it, then add about 150 ml stock to make a thick béchamel-like sauce that will bind the filling. Mix well, season with a little salt and taste; if it is well seasoned, turn off the heat.

17. 17

    Mix the filling

    Add the mussels, halving the larger ones and leaving the smaller ones whole. Do the same with the langoustines, halving most and keeping a few whole. Mix, transfer to a plate and leave to cool.

18. 18

    Slice the tomatoes

    Cut the tomatoes into slices and set them aside on a plate.

19. 19

    Fill the hake

    Lay one hake fillet open on a board and season it with salt. Spread the filling over it and place the second fillet on top like a lid. Tie the fish in four places with kitchen string. The filling does not need to be completely enclosed; any that escapes will fall onto the garnish.

20. 20

    Check the potatoes

    When the potatoes are tender but still offer some resistance when pierced, remove the tray from the oven.

21. 21

    Bake the hake

    Arrange the tomato slices on the tray, season them with salt and drizzle with oil. Carefully place the stuffed hake on top, pour over a glass of your chosen white wine and add another drizzle of oil. Raise the oven temperature to 190°C and bake for about 40 minutes.

22. 22

    Serve the fish

    Take the tray from the oven and cut away the string. Slice the hake into portions and transfer them to a serving dish in the same order. Arrange the vegetables around it, scatter over finely chopped fresh parsley and serve.

What is stuffed hake?

Hake is a mild white fish widely used in Spanish cooking, where it is often baked or served with seafood and a light sauce. In this version, two boneless fillets enclose a filling of mussels and langoustines, making the fish a substantial dish for sharing.

The method layers several flavours without making the fish itself complicated: shellfish stock enriches the filling and baking vegetables, while tomato adds freshness alongside the potatoes and onion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 76g protein, 38g carbs, 17g fat.

The hake, langoustines and mussels provide most of the protein, while the potatoes and flour contribute most of the carbohydrates. Olive oil and the shellfish filling account for much of the fat. To balance the plate, serve a portion with a generous helping of green vegetables or salad.

The shellfish stock

Shells and heads: browning them with garlic, onion, brandy and white wine develops the base for the stock. Pressing them gently as they cook helps release their juices.

Straining: after blending, pass the stock through a fine sieve so shell fragments do not carry through into the filling or garnish.

Build a filling that holds

Flour and stock: toast the flour briefly in the pan with the softened aromatics, then add the stock gradually. The aim is a thick binder rather than a loose sauce, so the shellfish stays in place between the fillets.

Cool before filling: let the mixture cool on a plate before spreading it over the hake. This makes it easier to handle and avoids placing hot filling directly onto the raw fish.

Get the garnish ready

Potatoes and onion: slice the potatoes evenly, about ½ cm thick, so they cook at a similar rate. The first oven stage gives them a head start before the fish goes on the tray.

Stock in the tray: a few spoonfuls add flavour and moisture as the potatoes bake. The tomato slices go in later with the fish, rather than sharing the full initial bake.

Tie and bake the hake

Kitchen string: tie the fillets in four places to keep the filling enclosed as much as possible. A little filling escaping is expected and can mingle with the vegetables.

Doneness: the recipe gives about 40 minutes at 190°C for the stuffed fish. Since fillet thickness can vary, check that the fish is opaque and flakes easily at its thickest point.

Timing the two oven stages

Start with the potatoes at 180°C for about 40 minutes. Take the tray out when they are tender but still slightly firm when pierced, then add the tomatoes and stuffed hake.

Raise the oven to 190°C for the final bake, which the recipe gives as about 40 minutes. Allow for some variation according to the size and thickness of the fish.

Serving the finished dish

Keep the portions in their original order when transferring them to a serving dish, as the fillets can be delicate once sliced. Spoon some of the potatoes, onion, tomato and any escaped filling around the fish.

Serve with the chopped parsley on top. A simple green salad or another lightly dressed vegetable can balance the rich seafood filling and potato garnish.

Recipe notes & tips

• Ask the fishmonger to remove both the central and side bones, then check the fillets again before filling.
• Discard any mussels that do not open during cooking.
• Keep a few langoustine tails whole for the filling, as described, and halve the rest.
• Add the stock to the flour gradually so you can keep the filling thick enough to bind.
• Wait until the filling has cooled before spreading it over the hake.
• Use the potatoes’ tenderness as the cue to add the fish, rather than relying only on the initial baking time.

Variations

• Use leek: replace the spring onions with leek, as suggested in the ingredient list.
• Choose another white wine: use a dry white wine in place of Albariño.
• Add the optional carrots: arrange the young carrots with the potato garnish.
• Adjust the shellfish pieces: leave smaller mussels whole and halve larger ones for a more even filling.
• Make the stock ahead: prepare and strain it before starting the potato and fish stages.

Common mistakes to avoid

• Skipping the sieve: blended shells can leave grit in the stock, so strain it through a fine-mesh sieve.
• Leaving closed mussels in: discard any that have not opened after cooking.
• Making the binder too thin: add stock gradually and stop when the sauce is thick enough to hold the shellfish.
• Filling the fish while hot: cool the mixture first so it is easier to spread and handle.
• Adding the hake too early: wait until the potatoes are tender but still slightly firm when pierced.
• Overbaking without checking: use the fish’s opaque, easily flaking texture as a doneness cue.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a covered ovenproof dish at 160°C until piping hot, taking care not to dry out the fish; remove any kitchen string before serving.

Frequently asked questions