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Serves/Makes: 6 - 8

Ingredients:

• 2 pounds (1 kg) hake section, cleaned
• Cucumber Sauce (see recipe below)

Court-bouillon
• 1 fresh chilli pepper, chopped
• 1 mild green pepper, sliced
• 1 medium onion, finely sliced
• 3 tablespoons lemon (or fresh lime) juice
• 1 lemon wedge
• A little each thyme and basil
• Several sprigs of parsley
• 1 teaspoon salt
• Several peppercorns
• 3 celery stalks with leaves

Aspic
• 3 tablespoons chicken broth
• Gelatin, as required
• 3 tablespoons lemon juice

How to cook Portuguese Hake in Aspic (Pescada en Gelia):

• Cut the pieces of hake into steaks about 1 inch (2 1/2 cm) thick, not more.
• Take a wide earthenware or other cooking vessel, large enough to accommodate the pieces of fish side by side.
• Into it put 2 1/2 pints (1 1/2 liter) water and the ingredients for the Court-bouillon.
• Bring this to the boil and let it simmer for 20 minutes.
• Slide in the pieces of the hake, bring back to the boil and continue simmering until the fish is cooked (10 minutes or less).
• Remove the hake, rid it of skin and bone and divide it into bite-size pieces. Strain the stock. This should yield nearly 1 3/4 pints (1 liter).
• Add the chicken broth and the gelatin (following the directions on the packet as regards quantity and method). Add also the capers and the lemon juice.
• Arrange the pieces of hake in an attractive and shallow dish so that they almost fill it. Pour the stock gently over the fish, which it should just cover, filling the dish almost to the brim.
• A little chopped parsley or some thin slices of cucumber with scalloped edges can be placed on top as decoration.
• Put the dish in the refrigerator to set. This will probably take 4 hours, but allow 6 or 8 to be sure.
• Bring the Hake in Aspic to table in its dish and serve separately a Cucumber Sauce.

Cucumber Sauce Ingredients:

• 1 large cucumber
• 1/2 pint (1/4 liter) double cream
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped chives

How to cook Cucumber Sauce:

• Pare the cucumber and cut it into fine slices or thin strips.
• Drain these well and pat them dry with a towel.
• Beat the cream until it is stiff. Add the lemon juice to it gradually, then the onions and chives (with salt if needed), stirring throughout.
• Combine all this with the cucumber and chill it slightly before serving.

Comments:

Hake is the favored fish, since it is available daily all over Portugal and is not expensive for its quality. But other white fish with firm flesh will do.

This recipe for Portuguese Hake in Aspic (Pescada en Gelia) serves/makes: 6 - 8

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The Portuguese Hake in Aspic (Pescada en Gelia) Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Hake
Preparation Method: Aspic/Chilled
Cuisine: Portuguese