Hake

fish fillets or fish for frying (I used sea bass fillets. You can use tuna, hake, anchovies, sardines, whiting, etc.) • garlic powder • frying flour (about 65 grams) • Salt • Oil • For the mashed yuca • medium yuca • onion, chopped or grated • red bell pepper, diced • tomato sauce (I used a mix of tomato, dried oregano, garlic powder, and dried onion) • butter • For the salad (very light and basic) •

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

frozen hake fillets • chopped onion • chopped green bell pepper • small chopped red bell pepper • potatoes, cut as for a Spanish omelet • garlic, chopped • green peas • bay leaf • white wine (60 ml) • Olive oil • Water • Salt

thin noodles, No. 4 (about 250 grams) • carrots • garlic • red Italian pepper (or red bell pepper) • green Italian pepper (or green bell pepper) • sweet onion • potatoes • fresh shrimp (about 300 grams) • hake (about 200 grams) • fresh parsley • Extra virgin olive oil • Garlic powder •

hake fillets • medium potato • onion • Salt, to taste • Olive oil, to taste • Black pepper, to taste

hake (500 grams) • potatoes (500 grams) • onion • garlic • carrots • Bay • Fish stock or 1 fish bouillon cube

Hake steaks • Garlic • Lemon • Salt • Oil • Paprika • Vinegar • Flour

small monkfish tails or half a hake • large sweet onion or large scallion • garlic • Fresh parsley • clams • flour (about 16 grams) • fish stock (1 liter) • potatoes • Olive oil • Salt • Black pepper • Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

onion • garlic • red bell pepper • small peeled tomato (I used canned peeled tomatoes) • fish stock (about 1 liter; you can use store-bought or bouillon) • white fish (about 400 grams; frozen is fine, I used hake) • Salt • Black pepper • Parsley • bay leaf • Extra virgin olive oil • thick noodles (about 150 grams)

medium potatoes • tomato • green bell pepper • onion • garlic clove • cod or hake fillet • peeled shrimp • eggs • Parsley • Salt, to taste • little vinegar (optional) • egg •

Medium potatoes (1 per person) • Hake or white fish fillets • Salt • per person rice • Large shrimp • egg • Lemon • Olive oil • Garlic • Pitted green olives

medium potatoes • white fish (such as cod or hake) (about 300 grams) • eggs • shrimp, optional (about 150 grams) • rice, optional • For the mayonnaise: • egg • oil (about 200 ml); you can use a 50/50 mix of sunflower oil and olive oil • drops of lemon juice • Salt

hake (500 g) • shrimp • day-old bread • milk (240 ml) • egg • garlic • Cilantro or parsley • Flour • Salt and pepper • garlic • onion • leek •

Skinless, boneless hake fillets • Flour tortillas • red onion • ripe tomatoes • green onions • Cilantro • lime • egg • chipotle pepper in adobo sauce • Mint • Sunflower oil and olive oil • White wine vinegar •

shrimp (300 grams) • clams (400 grams) • hake (800 grams) • potatoes (400 grams) • bread for frying (optional) • for the mayonnaise: • eggs • sunflower oil (100 ml) • olive oil (100 ml) • salt

clams (about 225 grams) • hake fillets (about 400 grams) • large shrimp (about 300 grams) • medium potatoes • bay leaves • short-grain rice (about 90 grams) • For the milk mayonnaise: • milk (100 ml) • sunflower oil (250 ml) • Salt • lemon

hake • monkfish • Norway lobsters or large shrimp • large prawns • large mussels • clams • squid rings • onions • ripe tomatoes • dry white wine (100 ml) • fish bouillon cube • Olive oil •

skinless, boneless hake or cod fillets • all-purpose flour (about 100 grams), plus a little more for dredging the fish • cold beer (about 150 ml) • baking powder • Salt • Black pepper • Vegetable oil (for frying)

hake (about 500 grams) • large onion • whole milk (500 ml) • all-purpose flour (about 80 grams) • eggs • Breadcrumbs

hake steaks (about 800 grams) • wedge clams (about 100 grams) • onion • garlic • bay leaves • tomato sauce • flour • Fresh parsley • white wine (about 240 ml) • Olive oil, salt, and ground black pepper

hake (about 350 grams) • pink grouper or similar white fish (about 350 grams) • shrimp (about 250 grams) • potatoes (about 100 grams) • For the mayonnaise: • egg • lemon • olive oil and salt

hake • large prawns • fideo noodles, No. 2 (about 400 grams) • caramelized onion • tomato sauce (about 150 grams) • Romesco sauce, to taste • fish stock (about 400 ml) • garlic cloves • small clams (about 200 grams) • smoked paprika (sweet or hot, optional)

Hake (about 4 1/2 lbs or 2 kg) • medium potatoes • large egg • fried onions • parsley • turmeric • Black pepper • Salt • Extra virgin olive oil

eggs • milk (500 ml) • olive oil (25 ml) • butter (25 g) • all-purpose flour (75 g) • hake (240 g) • Salt and nutmeg, to taste • onion

medium potatoes • eggs • hake (about 300 grams) • short-grain rice (about 250 grams) • Water • shrimp (about 250 grams) • Salt • for the mayonnaise • whole milk (about 60 ml) • sunflower oil (about 120 ml) • Juice of half a lemon • Salt

hake (200 grams) • all-purpose flour (about 30 grams) • mascarpone cheese (about 40 grams) • cornstarch (about 15 grams) • egg • garlic clove • Oil and salt • Plenty of oil for frying • Chopped fresh parsley • shallot • baking powder (about 7 grams) • sweet paprika •

cleaned hake (500 grams) • Tempura flour • Chopped garlic • Chopped parsley • Lemon juice • Turmeric

potatoes (about 700 grams) • large hake fillets • eggs • flour • Salt, to taste • White pepper, to taste • Oil for frying

hake roe (about 600 grams) • wheat semolina flour, for frying (about 200 grams) • Salt • Olive oil or sunflower oil, for frying

hake fillets (use frozen) • clams or cockles (optional) • garlic cloves • chopped onion (use frozen) • flour • Chopped parsley • olive oil • fish stock (150 ml) • white wine (50 ml) • Salt, to taste • Black pepper, to taste