Hake Loins and Mussels in Gentle Saffron Sauce with Smoky Eggplant Cream and Crispy Parsley Rice
An original seafood and fish recipe featuring golden-seared hake loins and steamed mussels in a silky saffron, white wine, and shallot sauce, served over roasted garlic eggplant cream and topped with crispy parsley rice for contrast.
Ingredients
- 4 piezas / 680 g 680 g skinless hake loins (approx. 170 g por piece)
- 900 g 900 g fresh cleaned mussels (desechar the que estén abiertos antes of cocinar)
- 2 piezas / 700 g 700 g medium eggplants (cut por the mitad a lo largo)
- 300 g 300 g cooked and chilled white rice (mejor of the día anterior)
- 120 g 120 g shallots (chopped finely)
- 5 dientes / 20 g 20 g garlic (3 cloves for the berenjena and 2 for the sauce)
- 180 ml 180 ml dry white wine (for abrir the mejillones and dar sabor a the sauce)
- 240 ml 240 ml fish stock (low sodium)
- 120 ml 120 ml heavy cream (for suavizar the sauce)
- 0.25 g 0.25 g saffron threads (infusionadas en 1 tbsp of agua tibia)
- 75 ml 75 ml olive oil (divided entre the cream, the arroz and the cocción)
- 30 g 30 g butter (for terminar the sauce)
- 20 g 20 g fresh parsley (chopped; divided)
- 1 pieza 1 unit lemon (zest fina and 2 tbsp of zumo)
- 2 g 2 g sweet paprika (for the cream of berenjena)
- 8 g 8 g salt (or to taste)
- 2 g 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
Preheat the oven to 220 °C / 425 °F. Place the eggplants cut side up on a tray, score the flesh lightly, and add 1 tablespoon olive oil, 3 chopped garlic cloves, sweet paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F until very tender and deeply golden.
- 2
Meanwhile, combine the cooked chilled rice with 1 tablespoon olive oil, half of the chopped parsley, a pinch of salt, and the zest of half the lemon. Spread it in a large nonstick skillet and cook over medium heat for 8 to 10 minutes, stirring only once or twice, until golden and crispy in spots. Keep warm.
- 3
Heat a wide pot or deep skillet with 1 tablespoon olive oil over medium heat. Add half of the shallots and 1 chopped garlic clove; cook for 2 minutes. Add the mussels and pour in 120 ml (1/2 cup) of the white wine. Cover and cook for 4 to 5 minutes until the mussels open. Remove the mussels, discard any that stay closed, and strain the cooking liquid. Reserve both.
- 4
Scoop the flesh from the roasted eggplants and place it in a blender or food processor with 1 tablespoon lemon juice, 1 tablespoon olive oil, and 2 to 3 tablespoons of the fish stock. Blend until smooth and creamy. Adjust with a pinch of salt and black pepper, and keep warm.
- 5
Pat the hake loins very dry with paper towels and season with the remaining salt and black pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the hake for 2 to 3 minutes per side until lightly golden and almost cooked through. Transfer to a plate.
- 6
Reduce to medium heat and in the same skillet add 1 tablespoon olive oil, the remaining shallots, and the last chopped garlic clove. Cook for 2 minutes. Add the remaining white wine, the fish stock, the strained mussel liquid, and the saffron with its soaking water. Simmer gently for 4 minutes to concentrate the flavors.
- 7
Add the heavy cream and cook 2 minutes more over medium-low heat until the sauce looks silky. Stir in the butter, 1 tablespoon lemon juice, and the remaining lemon zest. Return the hake and mussels to the skillet and cook for 2 to 3 minutes more, spooning the sauce over them, until the hake is tender and heated through.
- 8
To serve, spread the smoky eggplant cream into shallow bowls. Top with one hake loin and several mussels, spoon over the gentle saffron sauce, and finish with the crispy parsley rice and the remaining fresh parsley on top.
Chef tips
If you want a lighter sauce texture, replace some of the cream with extra fish stock. For extra-crispy rice, use very cold rice and avoid stirring it too much in the pan.
Substitutions
You can use fresh cod, pollock, or grouper instead of hake. If shallots are unavailable, use sweet onion. Fish stock can be replaced with mild vegetable stock, though the sea flavor will be less pronounced.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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