Spain is famous for its rich culture, historic architecture, and, most importantly, its flavorful cuisine. There’s an undeniable charm in Spanish dishes that draw food enthusiasts from all around the world.
One such culinary gem is the Riojan Style Hake, a popular dish from the La Rioja region. The true beauty of this dish lies in its simplicity, and it’s made even better with Mahatma’s Jasmine White Rice.
You can buy the quality rice here: https://mahatmarice.com/products/jasmine-white-rice/
For the Riojan style hake:
4 hake fillets
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tomatoes, peeled and diced
1/2 cup white wine
1/2 cup fish stock
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
For the white rice:
1 cup Mahatma Jasmine White Rice
2 cups water
Salt to taste
Start by preparing the hake fillets. Rinse them under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent.
Add the diced tomatoes to the skillet and cook for a few minutes until they start to break down and release their juices.
Pour in the white wine and fish stock, and bring the mixture to a simmer. Add the paprika and season with salt and pepper to taste.
Carefully place the hake fillets in the skillet, making sure they are submerged in the sauce.
Cover the skillet and let the fish cook for about 10 minutes or until the fillets are cooked through and easily flake with a fork.
Once the hake is cooked, remove it from the skillet and set it aside. Increase the heat to medium-high and let the sauce reduce for a few minutes until it thickens.
Serve the Riojan style hake hot, spooning the sauce over the fillets. Garnish with fresh parsley for added freshness and flavor.
While the hake is cooking, it’s time to prepare the fluffy white rice. Rinse the Mahatma Jasmine White Rice under cold water until the water runs clear. This step helps remove any excess starch and ensures a fluffier final result.
In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for about 15-20 minutes or until all the liquid is absorbed and the rice is tender.
Remove the saucepan from the heat and let the rice sit, covered, for an additional 5 minutes to steam.
Fluff the rice gently with a fork before serving.
Nutritional Benefits of this Recipe
Hake is a lean source of protein, which is essential for building and repairing tissues in our bodies. Including hake in your diet can help support muscle growth and maintenance.
White rice, when consumed in moderation, can contribute to your dietary fiber intake. Fiber plays a crucial role in maintaining digestive health, regulating blood sugar levels, and promoting feelings of fullness.
Low in Fat
This recipe utilizes olive oil, a healthy source of monounsaturated fats. Monounsaturated fats have been associated with a reduced risk of heart disease when consumed in place of saturated and trans fats.
Tips and Serving Suggestions
To enhance the flavors of the Riojan style hake, you can add a touch of saffron threads to the sauce. This spice adds a beautiful golden color and a subtle aroma that complements the dish perfectly. Simply dissolve a pinch of saffron threads in a tablespoon of warm water and add it to the sauce along with the paprika.
As for serving suggestions, this dish pairs wonderfully with a side of steamed vegetables, such as roasted asparagus or sautéed spinach. The vibrant colors and fresh flavors of the vegetables complement the rich tomato sauce and delicate hake.
Variations of this Recipe
The Riojan style hake with white rice recipe offers a delicious and versatile base that you can modify to suit your preferences and dietary needs. Here are a few variations you can consider:
Vegetarian Option: For those who prefer a vegetarian version, you can replace the hake fillets with firm tofu or seitan. Marinate the tofu or seitan in a mixture of soy sauce, paprika, and garlic before cooking. Proceed with the recipe as usual, adjusting the cooking time accordingly.
Spicy Twist: If you enjoy a bit of heat, add a kick to the tomato sauce by incorporating chopped chili peppers or a pinch of red pepper flakes. The spicy flavor will complement the hake and add an exciting dimension to the dish.
Seafood Medley: Feel free to experiment with a variety of seafood. Combine hake fillets with other seafood options such as shrimp, scallops, or mussels. Adjust the cooking times accordingly to ensure each type of seafood is cooked to perfection.
Storing and Reheating
If you have any leftovers, store the Riojan style hake and white rice separately in airtight containers in the refrigerator. Consume within 2-3 days for optimal freshness.
When reheating, place the hake fillets in a microwave-safe dish and warm them gently in the microwave. For the white rice, add a splash of water to a skillet, heat it over medium-low heat, and stir in the rice until it’s heated through.
Indulge in the flavors of Spain with this delicious Riojan style hake with white rice recipe. The combination of tender hake fillets and a flavorful tomato sauce will delight your taste buds, while the fluffy Mahatma Jasmine White Rice adds a perfect texture to the dish. Enjoy this delightful meal with your loved ones, and savor the taste of the Mediterranean in the comfort of your own home. Buen provecho!