Hake's lean meat is universal, ideal for fish fondue, goulash or brochettes for the grill.
The classic approach would be to cook the hake or steam it in a fire proof baking pan. Panfrying or poaching is also possible.
Once fried or grilled on high heat, a hake fillet turns into a true delicacy.
In Spain hake is a traditional ingredient used for Zarzuela, a famous pan dish that consists of a diverse range of fish and seafood, cooked with tomatoes, garlic and wine.