Merluza a la vasca recipe – for the Frozen Pea Fund

merluza_en_salsa_verde.jpg
(Photo from www.gastronomiavasca.net)
This a classic recipe – and we’re putting it here to publicise the Frozen Pea Fund in their fight against breast cancer. If this recipe is useful to you please donate to the fund.

Ingredients:
1kg merluza (hake)
flour
olive oil
garlic
100ml white wine
cooked peas
3 tablespoons chopped parsley
caldo de pescado (fish stock)
optional -
asparagus tips
clams
hard-boiled eggs

First get your fish stock on the go or defrost one you’ve saved. (In Spain when we buy fresh fish we get the fishmonger to give us the heads, bones etc. They will usually throw in a bit of parsley.) Put your bones, heads, tails etc in a pot with a couple of tomatoes and some stalks of parsley and a couple of bay leaves. Add a little salt & freshly ground black pepper, cover with a litre of water and bring to the boil. Cover the pan, reduce the heat and simmer until it is done to your taste. Strain off the liquid and save.
 
The hake can be in fairly thick steaks or medallions. Salt it and let it sit for 15 minutes. Then turn it in flour. Heat the oil in a casserole or similar pan. The trick to this dish is that, like the James Bond martini, it is shaken not stirred so your cooking vessel must be something you can hold without burning yourself.
Add the pieces of hake and quickly brown on both sides. Now add the chopped garlic (to taste) and the wine. Shake the casserole and begin to add the stock drop by drop until it forms a sauce with the consistency of thick cream. Add the cooked peas – better fresh, but frozen will do, and if you want, any or all of the optional ingredients.
Season with salt and pepper and chopped parsley
Gently shake the casserole from time to time to ensure that the fish doesn’t stick and also to add consistency to the sauce, which will thicken as the fish
cooks – about 15 minutes.

Buen provecho!

If you like this recipe you may want to visit our new Spanish recipe site – spanish sauce

One thought on “Merluza a la vasca recipe – for the Frozen Pea Fund

  1. Hey,
    This is David Neff over at the American Cancer Society. Thanks so much for posting about this. Susan is just one of the many women that face Breast Cancer every year. Thanks for helping us spread the word that this disease is treatable if caught.

    - Dave

    P.S. If your coming to SXSW this year come hear us talk Frozen peas on our Interactive Panel.

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