Hake In White Wine Merluza A La Vasca Recipes
HAKE IN WHITE WINE (MERLUZA A LA VASCA)
This is a popular recipe from the Basque region. Hake has a cod-like texture and either cod, haddock or flounder may be substituted. The dish can be jazzed up by adding clams and shrimp or with asparagus tips, green beans, and peas. Posted for Spain - ZWT #5.
Provided by Kim127
Categories Spanish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
- Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
- Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
- Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
- Turn the fish over and season with salt and pepper (to taste).
- Pour in the wine and add the garlic, scallions, and parsely.
- Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.
MERLUZA A LA VASCA - HAKE, BASQUE STYLE RECIPE
Provided by á-170456
Number Of Ingredients 6
Steps:
- Place olive oil in 12-inch cazuela and place over medium heat. Add garlic and cook until golden brown. Add clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 minutes, fish will exude a white and creamy substance. Add parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cool hard cider or chacoli. This recipe yields 4 servings as antipasto.
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- Heat the olive oil in a deep, heavy-based frying pan over medium-low heat. Dust the fish very lightly with flour. Cooking two pieces of fish at a time, add the fish to the pan and cook for 30 seconds on each side. Set fish aside.
- Add the garlic and half the parsley to the pan. Cook for 1 minute, stirring, until the garlic is very fragrant but not browned. Add the 2 teaspoons flour and stir for another 30 seconds. Add wine and fish stock, increase the heat to medium-high, and cook the sauce, stirring, until it thickens a little, about 2 minutes.
- Return the fish to the pan. (If using fillets rather than cutlets, arrange them skin side down.) Reduce the heat to low and cook for 2 minutes. Using a spatula, turn the fish over, then add the clams and peas. Cover the pan and cook for about 5 minutes more, until the fish just flakes when prodded with a fork and the clams open. Stir in the remaining parsley. Taste the sauce for seasoning, adding salt and/or white pepper as necessary. Transfer to a deep serving dish. Serve with the bread to mop up the sauce.
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