Hake with Mussel Broth

A firm, fresh and flaky hake recipe mixed with a creamy mussel broth by Lee Cooper.

Prep Time  30 Minutes

Cook Time  15 Minutes

A chef for over 20 years, Lee’s varied career started in the North West of England and included key roles at properties including Crewe Hall and Mottram Hall.

Most recently, Lee was Head Chef at The Oaksmere Hotel and Restaurant in Eye, Suffolk before joining ICE as Development Chef earlier this year. At ICE, Lee heads up the Development Kitchen, Café and Cook School, working with chefs and restaurants right across the world.

Outside of work, Lee is a family man with three small children, an avid collector of cookery books and a keen photographer.



  • 4 hake fillets, each about 140g
  • 100g of sugar
  • 100g of salt
  • 1 lemon, zested
  • 1 sprig of fresh thyme
  • 4 white peppercorns
  • 500ml of water

Mussel Broth

  • 1.5l fish broth
  • 1/2 tsp saffron
  • 120ml white wine
  • 1kg mussels
  • 50g double cream
  • 30g butter
  • 1 tbsp garlic, minced
  • 1 tbsp freshly chopped shallot
  • 1 carrot finely diced
  • 1 tsp freshly minced thyme leaves
  • Salt and freshly ground black pepper


1. Make a simple marinade for the hake by mixing together the sugar, salt, lemon zest, thyme, peppercorns and water in a large bowl. Add the hake fillets and leave to marinate for 20 minutes.
2. Set a water bath to 54ºC.
3. Pat dry the hake roll tightly in cling film and vac seal.
4. Cook for 15 minutes.

1. In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
2. In a separate saucepan, over high heat, add the butter, carrot and garlic. Cook until the garlic is tender. Add saffron, broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
3. When the mussels open up remove the pan from the heat and let it sit for 1 to 2 minutes.
4. Remove the mussels from the shell and reduce the broth to required consistency.

1. Puffed wild rice, charred cucumber and micro coriander.

To Garnish

  • Puffed wild rice
  • Charred cucumber
  • Micro coriander