Hake and Prawn Skillet with Creamy Leek, Almond and Lemon Sauce over Toasted Rice
An original seafood recipe featuring golden-seared hake and sautéed prawns served over lightly toasted rice and finished with a silky leek, almond and lemon sauce. It balances bright citrus, creamy texture, and gentle white wine notes.
Ingredients
- 600 g hake fillets (skinless, en 4 porciones)
- 320 g raw peeled prawns (limpios)
- 180 g long-grain rice (enjuagado and escurrido)
- 180 g leek (solo the parte blanca and verde clara, sliced finas)
- 60 g shallot (chopped fina)
- 35 g sliced almonds (lightly tostadas)
- 120 ml dry white wine (for desglasar)
- 300 ml fish stock (low sodium)
- 120 ml heavy cream (or cream for cocinar)
- 1 unit lemon (zest fina and 30 ml/2 tbsp of zumo)
- 10 g garlic (chopped fino)
- 12 g fresh parsley (chopped)
- 30 g butter (unsalted)
- 45 ml olive oil (divided)
- 2 g sweet paprika (for the arroz and the langostinos)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F. Spread the rice in an oven-safe skillet or pot with 1 tablespoon olive oil, 1/2 teaspoon sweet paprika, and a pinch of salt. Stir over medium heat for 2 minutes to lightly toast it.
- 2
2. Add 360 ml hot water to the rice, cover the skillet or pot if possible, and bake at 200 °C / 400 °F for 18 minutes, or until the grains are tender and separate. Keep covered and set aside.
- 3
3. While the rice cooks, pat the hake dry with paper towels and season it with some of the salt and black pepper. Season the prawns with the remaining sweet paprika, plus a pinch of salt and pepper.
- 4
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the hake for 2 to 3 minutes per side, until just cooked and lightly golden. Transfer to a plate.
- 5
5. In the same skillet, add 1/2 tablespoon olive oil and sauté the prawns for 1 to 2 minutes per side until they turn opaque. Remove them and set aside with the hake.
- 6
6. Lower the heat to medium. Add the butter and the remaining 1/2 tablespoon olive oil. Add the leek, shallot, and garlic, and cook for 5 minutes, stirring, until softened without over-browning.
- 7
7. Pour in the white wine and scrape the bottom of the skillet to deglaze. Cook for 2 minutes so the alcohol reduces. Add the fish stock, heavy cream, lemon zest, and half of the lemon juice.
- 8
8. Add the sliced almonds to the sauce and cook over medium-low heat for 4 to 5 minutes until slightly thickened. Taste and adjust with salt, black pepper, and more lemon juice if needed.
- 9
9. Return the hake and prawns to the skillet along with any resting juices from the plate. Cook over low heat for 2 minutes, spooning the sauce over the fish and seafood until heated through.
- 10
10. Fluff the toasted rice with a fork and divide among plates. Top with the hake and prawns, spoon over the leek, almond, and lemon sauce, and finish with chopped fresh parsley.
Chef tips
Toast the almonds separately for 2 minutes in a dry pan to enhance their aroma. Do not overcook the hake or prawns to keep them juicy and tender.
Substitutions
You can substitute hake with fresh cod or pollock, and swap the prawns for large shrimp. If you prefer not to use wine, replace it with the same amount of fish stock plus 1 extra teaspoon of lemon juice. For a dairy-free version, use plant-based cooking cream and olive oil instead of butter.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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