Best 3 Hake In White Wine Merluza A La Vasca Recipes
In the culinary landscape of Spain, few dishes embody the essence of Basque cuisine quite like Hake in White Wine, also known as Merluza a la Vasca. This delectable seafood dish showcases the region's love for fresh, simple ingredients, highlighting the delicate flavors of hake, a white fish prized for its mild taste and firm texture. Prepared with a symphony of aromatic vegetables, such as onions, garlic, and peppers, and infused with the subtle acidity of white wine, this Basque specialty promises a delightful journey for the senses.
Beyond the classic Merluza a la Vasca, this article presents a diverse collection of recipes that explore variations on this beloved dish. Discover the secrets of creating a rich and flavorful broth with the Hake in Green Sauce recipe, where vibrant parsley, garlic, and olive oil take center stage. Indulge in the simplicity of Grilled Hake with Garlic and Lemon, where the natural flavors of the fish shine through, complemented by the zesty brightness of citrus and the aromatic depth of garlic. For a touch of smokiness, venture into the recipe for Hake in Black Sauce, where the addition of squid ink lends a unique and captivating color and depth of flavor.
For those seeking a quick and convenient option, the Hake and Shrimp in Tomato Sauce recipe offers a delightful balance of flavors, combining tender fish and succulent shrimp in a tangy tomato-based sauce. And for a more traditional Basque experience, explore the intricacies of creating a rich and flavorful broth in the Hake in Biscay Sauce recipe, where piquillo peppers and clams add layers of complexity to the dish.
Embark on a culinary expedition through the Basque Country with this comprehensive collection of Hake in White Wine recipes. Each variation promises a unique taste adventure, celebrating the diversity and richness of this cherished Spanish culinary tradition.
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.
COD A LA VASCA
Make and share this Cod a La Vasca recipe from Food.com.
Provided by nsomniak6
Categories Very Low Carbs
Time 17m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees. (not broil).
- Heat a 10-inch pan on med-high.
- Dredge the top side of the cod with flour.
- Add olive oil to the pan and heat until a pinch of flour sizzles when dropped in pan.
- Cook the Cod, flour side down, until brown about 3-4 minutes.
- Turn it and season with salt & pepper.
- Add garlic, wine, parsley and scallions.
- Immediately put the pan in oven and bake until cod is done. about 5-7 mins.
- When the cod begins to "gape" (its sections separate).
- When its done it is opaque throughout and will offer no resistance to a thin-bladed knife; avoid overcooking.
Nutrition Facts : Calories 493.5, Fat 28.7, SaturatedFat 4, Cholesterol 99.3, Sodium 136.8, Carbohydrate 5.1, Fiber 0.9, Sugar 1.2, Protein 42.1
MERLUZA A LA VASCA - HAKE, BASQUE STYLE RECIPE
Provided by รก-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.
Tips:
- Using fresh, high-quality ingredients will greatly enhance the flavor of the dish. Look for firm, white hake fillets with no signs of discoloration.
- If you don't have white wine on hand, you can substitute fish stock or chicken broth. However, white wine will add a more complex flavor to the sauce.
- Be careful not to overcook the hake, as it can easily become dry and tough. Cook it just until it is opaque and flakes easily with a fork.
- Serve the hake immediately with your favorite sides, such as steamed vegetables, roasted potatoes, or rice.
Conclusion:
Hake in white wine is a simple yet flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its delicate flavor and flaky texture, hake is a versatile fish that pairs well with a variety of sauces and sides. Whether you are a seafood lover or just looking for a new and exciting recipe to try, hake in white wine is sure to please.
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