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 EN SALSA VERDE (HAKE IN A GREEN SAUCE)
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
- Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
- Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.
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.
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
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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.
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- 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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