The finished recipe. Hake in Green Sauce with PeasIngredients 1 to 6. 180 g Hake fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 80 g Frozen peas. 50 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.). 100 ml Fish stock (Made up from a cube or a pot.). 6 g Olive oil. 2 cloves, about 6 g GarlicIngredients 7 to 8. 4 g Cornflour. A very large handful, chopped finely Fresh parsleyStep 1. Warm the oil in a wide pan over a low heat with the sliced garlic for two minutes. It must not brown.Step 2. Stir in the cornflour, then the wine, and let it bubble for a minute. Add the stock and half the parsley.Step 3. Lay the hake in the pan, cover, and cook over a low heat for five minutes.Step 4. Add the peas and the rest of the parsley, cover again and cook for three more minutes, swirling the pan rather than stirring, until the sauce thickens slightly and the fish flakes.
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