Hake in White Wine Merluza a La Vasca
Transport your taste buds to the Basque Country with "Hake in White Wine (Merluza a la Vasca)," a delightful Spanish seafood dish that’s both elegant and comforting. This quick yet impressive recipe features tender hake fillets lightly seared and simmered in a fragrant white wine and garlic sauce, accompanied by briny fresh clams, sweet peas, and a hint of parsley for freshness. The combination of ingredients creates a savory, aromatic broth that perfectly complements the delicate fish. Perfect for weeknight dinners or special occasions, this dish pairs beautifully with crusty bread or steamed potatoes to soak up every drop of the flavorful sauce. Simple to prepare yet brimming with authentic coastal flavors, this traditional Basque recipe is a must-try for seafood lovers.
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Recipe Information
Ingredients
- 4 pieces hake fillets
- 12 pieces fresh clams
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 1 medium white onion
- 2 teaspoons all-purpose flour
- 250 milliliters dry white wine
- 200 milliliters fish or seafood stock
- 100 grams frozen peas
- 2 tablespoons flat-leaf parsley
- 1 to taste salt
- 1 to taste black pepper
Instructions
Begin by scrubbing the clams under cold running water to remove any sand or debris. Discard any clams that are open and do not close when tapped. Set aside in a bowl of salted water for 20 minutes to help release sand.
Pat dry the hake fillets with paper towels, then season both sides with a light sprinkle of salt and black pepper. Lightly coat each fillet in the all-purpose flour, shaking off any excess. Set aside.
Finely chop the garlic cloves and the onion. Heat the olive oil in a large, deep skillet or frying pan over medium heat.
Add the chopped garlic and onion to the pan, stirring occasionally, until softened and fragrant (about 5 minutes). Be careful not to let the garlic burn.
Increase the heat slightly and carefully place the hake fillets into the pan. Sear them for about 1-2 minutes per side until lightly golden but not fully cooked. Remove the fillets and set them aside on a plate.
Deglaze the pan by pouring in the white wine, scraping up any bits stuck to the bottom of the pan. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the fish or seafood stock, and return the hake fillets to the pan, arranging them in a single layer. Scatter the peas and the drained clams over the pan.
Cover the pan with a lid and let everything simmer gently on low to medium heat for about 10 minutes, or until the clams have opened and the hake is cooked through.
Sprinkle the dish with freshly chopped flat-leaf parsley before serving. Taste the sauce, and adjust seasoning with salt and pepper if needed.
Serve hot with crusty bread or steamed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.8 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 477 mg | 37% | |
| Iron | 59.3 mg | 329% | |
| Potassium | 4734 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
