Light, elegant, and deeply flavorful. This hake in green sauce with cocochas combines the tenderness of white fish with a silky, nuanced sauce, crowned with a delicate touch of fresh parsley.
A recipe inherited from the North, lovingly reinterpreted at Restaurant Barceloneta, where every dish evokes the most authentic Mediterranean spirit.
When the product speaks for itself
The key to this recipe lies in respect for the ingredients. Fresh hake, delicate cocochas, Galician potatoes, and a velouté sauce made from scratch, using white fish stock prepared by our chefs.
A combination that speaks of the sea, tradition, and refined technique. Contact us and let yourself be surprised at Restaurante Barceloneta.
Ingredients for Hake in Green Sauce with Cocochas
For a perfect result, always choose seasonal, high-quality ingredients:
- 220 g fresh hake
- 5 hake cocochas (fish throats)
- 1 slice of boiled Galician potato (60–80 g)
- 180 g velouté sauce
- 5 g parsley oil
- Extra virgin olive oil
- Fine salt
- Fresh parsley (for garnish)
Step-by-step preparation
1. Cook the potato
- Peel and cut a slice of Galician potato.
- Boil in salted water until tender (approx. 12–15 minutes).
- Set aside.
2. Sear the hake and the cocochas
- Season the hake with salt.
- In a hot pan with a little extra virgin olive oil, sear the hake on both sides, without fully cooking it.
- Gently sear the cocochas as well. Remove and set aside.
3. Cook in the sauce
- Add the velouté sauce to the pan.
- Place the hake in the pan and cook for 3–5 minutes, depending on its thickness.
- Add the cocochas and the parsley oil. Cook for 1 more minute.
- Adjust the seasoning with salt.
4. Plating
- Place the slice of boiled potato in the center of the plate.
- Place the hake and cocochas on top.
- Spoon the hot sauce over the top.
- Garnish with a sprig of fresh parsley.
Bonus: Homemade velouté sauce
Light, silky, and infused with the soul of the sea
This white sauce is the key to coating the hake without masking its flavor. Made from scratch with a base of white fish stock, wine, and garlic, it adds body and balance while maintaining lightness.
Perfect for fish dishes that call for elegance and depth without being heavy.
Ingredients
- 3 L white fish stock (see preparation below)
- 180 g olive pomace oil
- 75 g sliced dried garlic
- 150 ml white wine
- 144 g flour
- Salt
The base of this sauce begins with a simple, flavorful white fish stock. We use clean monkfish heads, gently simmered to extract all their marine essence without impurities. Below is a step-by-step guide on how to prepare it.
How to make white fish stock
Ingredients:
- 6 kg clean monkfish heads
- 12 L water
Preparation:
- In a large pot, place the monkfish heads in cold water.
- Bring to a boil and cook for 20 minutes from the moment it starts boiling.
- Remove from the heat and let rest for 30 minutes.
- Strain through a fine chinois or cloth.
Once the stock is ready, begin preparing the velouté sauce — a silky base that enhances the hake without masking its flavor.
Step-by-step preparation
- Heat the oil:
In a saucepan, heat the olive pomace oil over medium heat. - Sauté the garlic:
Add the sliced garlic and sauté gently without letting it brown. - Make the roux:
Add the flour and stir until a light roux forms, without browning it. - Add the white wine:
Pour in the wine and whisk vigorously to dissolve the mixture. - Add the stock:
Gradually add the hot white fish stock, whisking constantly until a smooth texture is achieved. Bring to a boil. - Adjust and strain:
Taste for salt and strain to achieve a smooth, lump-free texture.
A Mediterranean experience with roots
This dish is a journey. A tribute to Basque cuisine, prepared with an eye toward the Mediterranean.
Perfect as a main course for an elegant meal or as the centerpiece of a light seaside dinner. At Restaurant Barceloneta, we turn this recipe into a memorable experience.
Book your table and taste the sea
Come to Restaurante Barceloneta and discover our hake with cocochas in velouté sauce — a dish born from tradition and served with Mediterranean elegance.
A recipe designed to inspire emotion, with every bite full of history and craftsmanship.
Make your reservation here and let yourself be seduced by the authentic cuisine of the sea. We’ll be delighted to welcome you.
