1. Clean and remove the scales from the slices of hake then season with salt and
lemon juice
2. Put a little olive oil in the bottom of
a deep casserole dish and lay the hake slices in the dish then chop the onion
and put this on top
3. Pour the cider over the contents
of the casserole dish and add a little more olive oil (about 1 tbsp) and the chopped
parsley
4. Place in a preheated oven (180 degrees) for
approx 20 mins or until the cider has reduced by about three quarters
-
Spanish cider was often presented
at family occasions as a substitute for cava during and immediately after the
Franco dictatorship when the standard of living was lower than it is now. It is
still presented in bottles as if it were a fizzy wine, rather than in cans, has
a more refined taste and is certainly not drunk by the half-pint as it is in some
countries. If you don't live in Spain, buy a dry cider rather than a sweet one.
