Merluza A La Vasca Hake Basque Style Recipes

HAKE IN WHITE WINE (MERLUZA A LA VASCA)

Hake in White Wine (Merluza a La Vasca) image

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

Ingredients

2 tablespoons all-purpose flour
4 hake fillets (about 5 oz each)
4 tablespoons extra virgin olive oil
1/2 cup dry white wine (white Rioja suggested)
2 large garlic cloves, finely chopped
6 scallions, finely sliced
2 tablespoons fresh parsley, finely chopped
salt
pepper

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

Merluza A La Vasca - Hake, Basque Style Recipe image

Provided by á-170456

Number Of Ingredients 6

Ingredients

1 cup extra-virgin olive oil
8 garlic cloves thinly sliced
24 clams
4 hake steaks, 1" thick (may be substituted with cod)
1/2 cup dry white wine
1/2 cup finely-chopped Italian parsley

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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