Spanish · PANTRYHOP RECIPE
Merluza a la Vasca (Hake Basque Style)
30 minutes · 4 servings · omnivore
A common northern Spanish fish dish, simplified with a short pan sauce.
Ingredients
Check you have the quantities below.
- 600 g hake fillets
- 1 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- 1 small onion, chopped
- 120 g peas
- 200 ml fish stock or water
- 2 tbsp parsley, chopped
Let’s make it
- Season the hake with salt and pepper.
- Cook onion and garlic in olive oil over medium heat for 4–5 minutes.
- Add peas and stock; simmer 5 minutes. Nestle in the hake and cover.
- Cook gently 6–8 minutes until the fish reaches 63 C/145 F and flakes. Finish with parsley.
Serve the fish over soft potatoes or rice and check carefully for bones.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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