European Hake Merluza A La Marinera Recipes

MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)

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 EN SALSA VERDE (HAKE IN A GREEN SAUCE)

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.

HAKE IN WHITE WINE (MERLUZA A LA VASCA)

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 SIDRA (HAKE, PRAWNS IN A CIDER AND APPLE SAUCE)

Steps:

• Prepare the clams (if using). They need to be de-sanded before use. Rinse gently and place them in a colander. Place the colander into a bowl with as much water as possible but ensuring the water does not quite reach the level of the clams. Place a semi-wet cloth over the clams and set aside for no less than 1hr.
• Lightly salt the hake pieces on both sides and leave for 20mins. Meanwhile assemble/prepare all the ingredients mentioned above... In a plastic bag pour in some flour, throw in the hake pieces and give it a good shake. Remove the hake pieces and shake to remove excess flour. Set aside.
• In a large wide frying pan heat up the EVOO and gently shallow fry the hake steaks on both sides for about 5 mins (don't overcook). Remove the hake and set aside for later. Next gently fry the prawns (if using) in the same pan for just 1 minute. Remove and set aside for later.
• In the same pan, add more EVOO if needed, and add the onions. Turn heat up to max for 3mins, then fry on a low heat, stirring occasionally for 15mins. Add the garlic and cook for another 10mins. By this time the onions should be a light brown colour (if they are not cook further until they are).
• Raise heat and stir in the home-made tomato sauce tomato sauce. Add bay leaves. Lower heat and simmer for about 30mins, stirring occasionally. Whilst this is simmering continue with the remainder of the recipe...
• If going down the clam route - remove the clams from the colander. In a bowl add them to lightly salted water enough to cover well for 3/4 hr. (Don't 'crowd' the clams as they will suffocate).
• In another frying pan gently shallow fry the potato slices in batches until soft inside and crispy on the outer. Place them all in a warm oven.
• By now the onion/tomato sauce mixture will be ready to move onto the next stage. Add salt if needed. Pour in the cider and bay leaves to the sauce. Turn heat up for a couple of mins, then turn to low and simmer for 10mins.
• Add the hake and apple pieces. Combine well. Cook on lowish heat for 15mins. Shake pan gently occasionally, making sure to not break up the fish.
• Drain the clams and gently and briefly rinse them. Add the clams, parsley and prawns and cook whole dish for a further 5 mins on moderate heat.
• To serve - Place the warmed potato slices on each plate, evenly distributed. Spoon over the sauce making sure each serving gets an equal amount of hake, prawns, apple, clams and sauce. Alternatively, put the warmed potato slices onto each plate. Bring to the table and bring the pot/pan to the table and invite guests to help themselves. (In Gijon bus-station bar it was brought to me in a mini-cauldron with ladle to help myself!)

MERLUZA A LA VASCA - HAKE, BASQUE STYLE RECIPE

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.