How to prepare an authentic Hake All i Pebre at home

  • All i pebre is a traditional Valencian recipe, adapted in this version with hake and prawns.
  • It includes an irresistible sauce based on garlic, paprika, almonds and a homemade fish broth.
  • The steps include frying the bread, browning the garlic and chillies, preparing a mash and cooking the potatoes with the fish and prawns.
  • It is a simple and flavorful dish, perfect for any special occasion or everyday.
Maria Vazquez

3 minutes

All i pebre de hake

Traditional cuisine is a treasure that we have inherited and that we can adapt to our daily life, without losing its essence. At Bezzia we love exploring these recipes and giving them our unique touch. Today we present you a delicious version of the All i pebre de hake, a traditional Levantine dish originally made with eel. Our proposal, besides being just as tasty, is more accessible, using common ingredients in our pantry.

The term «All i pebre» means garlic and paprika in Valencian, and these ingredients are the heart of the recipe. In our version, we also add fried bread, almonds and a delicious homemade fish broth, creating an irresistible sauce that enhances the flavor of the hake and prawns.

Preparing homemade fish stock

A good broth is the basis for a stew like this to obtain all its flavor. For this, we have used hake bones and heads, the shells of the prawns, a carrot, a pair of leeks, half onion and 1.5 liters of water. Let it simmer for 30 minutes. If time is pressing, you can also use commercial fish stock or a concentrate cube.

Ingredients for people 2

  • 4 hake fillets
  • 12 peeled prawns
  • 4-5 glasses of fish broth
  • 2 large potatoes, peeled and clicked
  • 1 slice of stale bread
  • 3 cloves of garlic
  • 2 cayenne chillies
  • 1 tablespoon paprika
  • 12 roasted almonds
  • Extra virgin olive oil
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

How to prepare hake all i pebre step by step

Frying bread and garlic

  1. Heat 4 tablespoons of olive oil in a saucepan. Fry the slice of bread until golden and set aside in a mortar.

  2. Give the garlic a sharp blow and brown it together with the chillies in the same pan. Reserve two cloves of garlic in the mortar with the bread and leave one in the pan.

  3. Add the paprika and stir quickly to prevent it from burning. Immediately add 4 glasses of hot broth.

  4. When the broth begins to boil, add the smashed potatoes and cook for 18 minutes. If you notice that the broth does not completely cover the potatoes, add a little more.

Hake stew with potatoes

  1. While the potatoes are cooking, mash the fried bread, the two browned garlic cloves, the almonds, parsley and a pinch of shawl in a mortar until a homogeneous paste is obtained. Set aside.

  2. After the potatoes have cooked, add the seasoned hake fillets, the prawns and the pounded. Stir the pan to combine the flavors and cook over medium heat for 8 minutes.

  3. Turn off the heat and let the stew rest for a few minutes before serving. This step allows the salsa settle and further concentrate its flavors.

The result is a delicious stew of All i pebre de hake With intense flavours and a creamy texture that everyone will love, this dish is ideal for those looking for a comforting bite that is also easy to prepare. If you dare to experiment with traditional cooking and adapt it to your style, this recipe will undoubtedly be a guaranteed success.


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