HUNGRY GERALD

HG first tasted Hake, a tasty fish, in a modest bistro in the bustling Spanish metropolis, Madrid. The Hake was sauteed and covered in a robust parsley sauce and flanked with boiled potatoes. Splendid eating. Curiously, Hake does not appear in many American seafood counters but BSK always finds it at Fearless Fish Seafood Market in Providence and at Tony’s Seafood in Seekonk. MA. It’s a happy supper at HG/BSK’s loft in Central Falls, RI. Last night, BSK made Hake in  Spanish style—cooked filets in a sheet pan with sliced potatoes, garlic,onions, tomatoes—it was moistened with olive oil and sea broth. BSK showered the dish with plenty of Pimenton, fiery Spanish paprika.  A lusty nourishing supper–just a bit picante.