Hake for christmas

Open the hake in half, without separating the two parts, and season it with salt. In my experience, it is easier if your fishmonger makes this cut, as he has the right tools to do it without damaging the fish.

Keep in mind that before you start cooking, it is very important that all your ingredients are clean and ready to use, this will make your processes much more organized.

For the stuffing, chop the onion and garlic very finely. Sauté them in a frying pan with olive oil until the onion has softened.

In the same pan, add the shrimp, clams and mussels. Cook them for a few minutes until they open. This step is crucial, as it is where you get all the seafood flavor for your stuffing.

Remove the shrimp, clams and mussels from the pan and remove the shells. Cut them into smaller pieces and add them back to the pan with the onion and garlic.

Add a little white wine and let everything cook together for a few minutes. Add salt and parsley to taste.

Remove the pan from the heat and let it cool a little. Then add two beaten eggs and mix well.

Stuff the hake with this mixture and close it. You can use kitchen twine to make sure it stays closed during cooking.

Preheat the oven to 180°C. Place the hake in a baking dish and bake for about 30 minutes.

Once this is done, your delicious stuffed hake is ready to serve. Remember to remove the kitchen string before serving.