Crunchy hake in olive soup

Chef: Gennaro Esposito

Restaurant: It Ibiza

Crunchy hake in olive soup. It Ibiza

Recipe Details:


  • Fresh hake: 600g
  • Panko breadcrumbs: 100g
  • Almonds: 80g
  • Green olives: 400g
  • Cherry tomatoes: 400g
  • Fennel: 200g
  • Fresh endives: 60g
  • Anchovy sauce: 6g
  • Aromatic herbs: 30g (parsley, mint and basil)


Fillet the hake, remove the bones and skin and cut into 8 fillets. Coat the fish with the Panko breadcrumbs and mixed herbs, and fry in a frying pan with a dash of extra-virgin olive oil.

Blend the almonds until they form a cream.

Blend the tomatoes, and sieve through a cloth. Then, blend the pitted olives with the tomatoes to produce the olive soup.

Cut the fennel into julienne strips and leave it for 10 minutes in a covered saucepan. Next, blend the fennel.

To serve, put one tablespoon of the creamed fennel into a bowl, add the olive soup, alternate the hake fillets with the creamed almonds and place them in the middle. Garnish with the seasoned endives and anchovy sauce.