HAKE PROVENÇALE
A RECIPE BY OUR PANELLIST ABIGAIL DONNELLY
HAKE PROVENÇALE IS A CLASSIC FRENCH DISH THAT ORIGINATED IN THE PROVENCE REGION OF SOUTHERN FRANCE.
It combines the delicate flavoured hake, a white fish similar to cod, with the aromatic herbs and vegetables typical of Provençal cuisine. The origins of this dish can be traced back to the coastal fishing villages of Provence, where fresh seafood was abundant. Hake, also known as “merlu” in French, was a popular and readily available fish caught in the Mediterranean Sea and, of course, hake is the backbone of every fish ‘n chips shop in the Deep South. The Provençal cooks, known for their inventive use of local ingredients, created this dish to showcase the fresh hake while incorporating the flavours of the region and we encourage you to try it too – bringing a Mediterranean twist to a local favourite. Today, Hake Provençale remains a beloved dish in Provençal homes and restaurants, representing the rich culinary heritage of the region. Its popularity has also spread globally, with variations and adaptations appearing in kitchens worldwide, a testament to the enduring appeal of this classic French seafood dish.
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