Hake (White Fish) Carolino Rice 'Bulhao Pato' - Portuguese Way

Hake (White Fish) Carolino Rice 'Bulhao Pato' - Portuguese Way

Although a member of the cod family, hake has a flavour that is more subtle while still possessing the delicious meaty and flaky texture found in its more familiar cousin. Extremely popular in Iberian cuisine, hake is paired with traditional Portuguese flavours in this quick and easy recipe which requires only a few ingredients.

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To Serve

  • Carolino Rice
    280 grams
  • Water
    1 litre
  • Slices of Hake
  • Garlic, minced
    5 cloves
  • Coriander, chopped
    1.5 bunches
  • White wine
    1 glass
  • Salt (to taste)
  • olive oil
  • Large saucepans with tight fitting lids



Boil the slices of hake in a saucepan with water and salt. When ready, drain. Remove the bones from the hake and set aside the meat, as well as the water in which the hake has been boiled.


Pour a cup of olive oil in a pan; add the chopped garlic and cook over a low heat for about 4 minutes.


Then add the chopped coriander, stir well and cool with white wine. Increase the heat, let the wine evaporate and add the rice. Stir well and add 1 litre of water. Season with salt, lower the heat and simmer for about 6 minutes.


Add the remaining chopped coriander and arrange the hake. Stir carefully and cook for 6 minutes. Cover the pan and let rest for 5 minutes and if necessary add a little more hot water. Serve immediately.

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