A José Recipe

Hake in adobo with aioli and pimentón

As mentioned in our recent monthly email (which if you aren’t signed up for already where have you been?) we’re constantly changing our menu in our little tapas restaurant on Bermondsey Street.

This recipe is one of my favourites. The allioli and my very own pimentón compliment the subtle and mild flavour of the hake. Perfect for a dinner party with friends and family.

Hake in adobo with aioli and pimentón


In a pestle & mortar, mix well the garlic, oregano and the spices with a pinch of salt and some freshly ground pepper.

In a bowl, place the fish and cover well with the paste. Mix the wine, vinegar, water and the bay leaves together; adding more or less water depending how strongly flavoured you’d like your fish to be.

Cover the fish with the liquid. Place in the fridge for 24 hours.

Next day  

Put the egg yolks into a mixing bowl with the garlic, lemon juice and salt. Whisk them together then very gradually whisk in the olive oil until you have a glistening sauce with the consistency of soft butter.

Heat the oil to 180oc. Remove the fish from the water and pat dry with kitchen paper. Mix with the flour and fry for approx. 2 minutes. Place the fish on a warm plate with a bowl of aioli, sprinkle with some more pimenton. Eat immediately.



600g hake cut into small cubes (1.5cm approx.)
1 bulb of garlic
1 tablespoon of fresh oregano
1 tablespoon of sweet pimentón
1 teaspoon of cumin
Black pepper
125ml of white wine
75ml of sherry vinegar
200g water
2 bay leaves
125g flour for frying
Olive oil for frying


2 large free-range egg yolks (at room temperature)
1 small garlic clove, finely chopped/or crushed to a paste with the salt
1 teaspoon lemon juice
1/4 teaspoon fine sea salt
150ml extra virgin olive oil