Best European Hake Merluza A La Marinera Recipes

European Hake - Merluza a La Marinera image

Provided by ThatSouthernBelle

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

6 large fillets of european hake (about 1.2 kg) or 6 large cod
1 large onion, blended
3 whole small tomatoes, blended (or 2 medium-size ones, peeled)
1/2 cup olive oil
20 blanched and grilled almonds
2 slices white sliced bread, without crusts cut in cubes
6 garlic cloves
10 sprigs fresh parsley, roughly chopped
salt
pepper

Steps:

Pour enough water into a saucepan to cover the fish fillets and boil for 5 minutes. When done, remove with a slotted spoon, arrange on a plate, and put the broth aside.
Saute the onion and bread cubes lightly in the oil, then remove the bread cubes with a slotted spoon and drain on kitchen paper.
Add the tomatoes to the frying pan, lower the flame and let simmer until all the tomato liquid has been absorbed (about 6-7 minutes).
Meanwhile, blend the almonds, bread, garlic, parsley and 2-3 tablespoons of water until a paste forms. Add it to the frying pan, season and stir.
Add at least 1 cup of the fish broth to the mixture to lighten the sauce. Then add the fish fillets and cook for another 2-3 minutes.
Keep basting the fish with the sauce.
Serve at once. Accompany with a rice.

Nutrition Facts : Calories 354.2, Fat 31.4, SaturatedFat 4.2, Sodium 117.6, Carbohydrate 16.8, Fiber 3, Sugar 5, Protein 4

Hake in White Wine (Merluza a La Vasca) image

Provided by Kim127

Categories Spanish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
4 hake fillets (about 5 oz each)
4 tablespoons extra virgin olive oil
1/2 cup dry white wine (white Rioja suggested)
2 large garlic cloves, finely chopped
6 scallions, finely sliced
2 tablespoons fresh parsley, finely chopped
salt
pepper

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 en Salsa Verde (Hake in a Green Sauce) image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/4 pounds hake fillets, skin on
Salt
1/3 cup olive oil
2 cloves garlic, peeled and finely chopped
1 tablespoon flour
1/2 cup clam broth or natural clam juice
1/2 cup dry white wine
2 tablespoons finely chopped fresh parsley

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.;