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Merluza a la Vasca (Hake Fish to the Basque)

This Fish Tapas Will Take Your Tastebuds on a Trip to Northern Spain

Merluza a la Vasca (Hake Fish to the Basque) is a typical Spanish recipe from the Basque region, one of the most celebrated Spanish regions for gastronomy. Served at Casa De Tapas (Dubai Creek Golf and Yacht Club), this traditional fish dish is made using Hake fish which is regularly caught in the North of Spain.

Merluza a la Vasca (Hake Fish to the Basque)

Casa De Tapas (Dubai Creek Golf and Yacht Club)

Merluza a la Vasca (Hake Fish to the Basque)

Ingredients

  1. 180g Hake Fish
    6 Clams
    60ml Fish broth
    20ml White wine
    30g Green Peas
    30g White asparagus (canned)
    5g Parsley
    2g Garlic
    Flour
    1 Boiled egg
    Salt & Pepper (to taste)

Directions

  1. Season Hake fish with salt & pepper. Pass it through flour until completely covered.
  2. Cook it in a sealed hot pan with olive oil. Make sure that the skin part is facing the pan. Cook about 2 minutes each side.
  3. Add chopped garlic and pour wine to the pan. Let the wine lose all the alcohol and pour the fish broth into the pan.
  4. Add boiled and open clams to the Hake. Let the sauce reduce and add rest of items (boiled eggs, green peas, asparagus).
  5. Check if salt and pepper is needed. Let it cook for a while. Add chopped fresh parsley. Serve.
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