Chilean hake loaf, or budín de merluza, is chopped boneless hake mixed with beaten eggs, tomato sauce, bread crumbs, parsley or basil, and lemon zest, packed into a foil lined loaf pan, covered, and baked in a water bath at 200°C (392°F) for about 50 minutes. It takes 20 minutes of preparation and 50 minutes of cooking, and serves 4.
A fresh, foolproof dish of Mediterranean origin that became a classic of Italian influence in Chilean cooking, ideal for warm days.
How to Make Hake Loaf?
Mild, tender hake is ideal for a fish loaf bound with eggs, tomato sauce, and bread crumbs and baked gently in a water bath.
Nutritional Information
Each serving of hake loaf contains approximately 320 kcal, 50 g of protein, 15 g of fat (2 g of saturated fat), 70 mg of cholesterol, 15 g of carbohydrates, 4 g of sugars, and 500 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Hake Loaf Recipe
Preparation: 20 minutes
Cooking: 50 minutes
Servings: 4
Ingredients
- 1 kg of hake fillets
- 3 eggs
- 2 tablespoons of bread crumbs
- 1 teaspoon of parsley
- 1 lemon
- Tomato sauce
- Olive oil
- Fine sea salt
- Black pepper
Instructions
- Chop the boneless hake fillets, season with salt and pepper, and place in a large bowl. Add the lightly beaten eggs and 2 or 3 tablespoons of tomato sauce and mix. Add the bread crumbs, basil or parsley, and lemon zest and knead into a compact, even mixture.
- Line a loaf pan with foil and brush with olive oil. Pour in the mixture, no more than ¾ full, and cover the top with foil. Preheat the oven to 200°C (392°F) for at least 10 minutes.
- Set the pan in a shallow dish of water and bake for about 50 minutes or until a toothpick comes out dry. Serve right away with cherry tomatoes and fresh basil leaves.
Additional Tips
Dry the fish
Pat the fillets dry before chopping so the loaf does not release too much water.
Mind the water level
The water bath should reach halfway up the pan for gentle, even heat.
Serve it cold too
It makes an elegant summer starter with tartar sauce or homemade mayonnaise.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh hake | Thawed frozen hake | 1 kg | Drain well |
| Bread crumbs | Panko | 2 tablespoons | Lighter texture |
| Parsley | Fresh basil | 1 teaspoon | More aromatic |
| Hake | Corvina or reineta | 1 kg | Other white fish |
Frequently Asked Questions (FAQs)
1. Can I use frozen hake?
Yes. Thaw it completely and remove all excess water before starting.
2. Can I use panko instead of bread crumbs?
Yes, panko gives a slightly airier interior, while regular crumbs give a more compact, classic texture.
3. Why cover the pan with foil?
It keeps the top from over browning or drying out before the center cooks.
4. Can it be served cold?
Yes, it is ideal in summer as a starter with tartar sauce or homemade mayonnaise.
Benefits of Hake
Hake is a white fish low in fat and calories and a rich source of vitamins, minerals, and high quality protein.
Did You Know?
Chilean hake lives in deep waters between the Coquimbo and Los Lagos regions and can live up to 15 years.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Hake Scrambled Eggs Recipe
- Chilean Roasted Hake Wrapped in Bacon Recipe
- Homemade Tartar Sauce Recipe
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