How to cook Basque Hake (Merluza a la Vasca)
- 6 hake steaks (about 6 ounces each)
- 30 baby clams
- 6 whole prawns (shrimp)
- 6 cloves garlic
- 1/2 onion, finely chopped
- Parsley (briefly passed through a blender)
- 2 eggs hard boiled, chopped
- 3 asparagus spears
- Lightly fry the hake in olive oil on both sides. Remove and reserve.
- To the same oil add the garlic, parsley and onion and fry gently.
- Add the clams and prawns and simmer with a little water until the clams open.
- Return the hake in the frying pan, cover and cook over low heat until tender (approximately 15 minutes).
- Place the hake, clams and prawns on a platter and garnish with asparagus and chopped egg.
The Basque Hake (Merluza a la Vasca) is a very affordable dish. Great tasting food is easy to cook and is also healthy. Merluza a la Vasca
is Spanish traditional recipe. Merluza a la Vasca
dishes are renowned in Spain and this one is as easy as it is delicious.
Hake is a white-fleshed fish of the cod family and is also known as Ling and Whiting. Good substitues are Cod, Ocean Perch, Pollock, Sea Bass and Red Snapper.
This recipe for Basque Hake (Merluza a la Vasca) serves/makes: 6
The Basque Hake (Merluza a la Vasca) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Hake
Preparation Method: Poached/Simmered