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Hake with barbels and elvers (or baby eels)


(Votes count 411)

(Rating average 2,99)

Delicious dish that smells of sea through and through and where the greatest difficulty lies in obtaining a handful of elvers or baby eels for its preparation.


Clean hake and cut head and tail off, until about 5cm from its start. Prepare four fillets, remove any bones and peel off skin. Brown a sliced clove of garlic in two decilitres of oil and make a gelatine with skin, bones, head and tail, according to thickened (ligado) cod method (wrongly named pil pil : a hot pepper garlic sauce whose name refers to the onomatopoeic sound of sizzling oil).

Pour the rest of oil in the pan, add crushed garlic and put over heat. When garlic begins to brown, add hake fillets seasoned with salt and pepper, fish stock and agar-agar.

Move the pan a bit and add heavy cream and half decilitre of gelatine, barbels and potatoes (previously browned and sliced into eight pieces), and finally the elvers or baby eels. Let it simmer for about five minutes. Sprinkle with chopped parsley (including stalks) and serve.
Hake with barbels and elvers (or baby eels)
  • Hake about kilo and a half.
  • A little more than 1/4 l. olive oil.
  • 2 cloves of garlic.
  • 1/2 l. fish stock.
  • 200 gr. barbels.
  • 100 gr. elvers.
  • 3 potatoes.
  • Parsley.
  • A pinch of agar-agar (substance derived from seaweed, available at delicatessen groceries).
  • 1/2 l. heavy cream.
  • White pepper.
  • Salt.