Merluza a la Vasca (Traditional Basque Hake Recipe)

Hake cooked Basque-style with clams and green peppers.

Ingredients (Serves 4)

• 4 hake fillets (about 180–200 g each)

• 3 tbsp extra virgin olive oil

• 2 garlic cloves, thinly sliced

• 150 ml dry white wine

• 200 ml fish stock

• 200 g clams, cleaned

• 100 g asparagus tips

• 100 g peas (fresh or frozen)

• 2 tbsp fresh parsley, finely chopped

• Salt and freshly ground black pepper, to taste

Preparation

1. Prepare the sauce base:

   • Heat olive oil in a wide pan over medium heat.

   • Add sliced garlic and sauté gently until fragrant, without browning.

2. Deglaze:

   • Pour in white wine and let reduce slightly.

3. Add stock and vegetables:

   • Add fish stock, asparagus tips, and peas.

   • Simmer for 5 minutes.

4. Cook the fish:

   • Season hake fillets lightly with salt.

   • Place them in the pan skin-side down.

   • Cover and cook gently for 5–7 minutes until the fish is just cooked.

5. Add clams:

   • Add clams, cover, and cook until they open (about 3–4 minutes).

   • Discard any unopened clams.

6. Finish the sauce:

   • Sprinkle with chopped parsley.

   • Gently shake the pan to emulsify the sauce (do not stir).

7. Serve:

   • Spoon sauce and vegetables over the hake and serve immediately.

Serving Suggestions

• Serve with boiled potatoes or crusty bread to soak up the sauce.

• Pair with Txakoli, Albariño, or a dry white wine.

Cooking Tips

• Use fresh hake for best texture and flavor.

• Keep heat gentle to avoid breaking the fish.

• Shaking the pan helps create the traditional silky Basque sauce.