How to Make Spanish Merluza a la Vasca con Gambas: A Basque-Style Hake with Shrimp Recipe

How to Make Spanish Merluza a la Vasca con Gambas: Basque-style Hake with Shrimp

• Introduction to Merluza a la Vasca
• Ingredients Needed for Merluza a la Vasca
• Step-by-Step Recipe for Merluza a la Vasca con Gambas
• Cooking Tips and Variations
• Cultural Significance of Merluza a la Vasca

1. Introduction to Merluza a la Vasca

Merluza a la Vasca, also known as Basque-style hake with shrimp, is a popular dish from the northern region of Spain, particularly in the Basque Country. This delicious recipe combines fresh hake, a mild white fish, with shrimp, creating a harmonious balance of flavors. The dish is cooked in a rich sauce made with garlic, tomatoes, white wine, and aromatic herbs. It’s a perfect representation of the simple yet flavorful Basque cuisine that emphasizes fresh, quality ingredients.

In this article, we will guide you through the process of preparing Merluza a la Vasca con Gambas, offering tips, variations, and serving suggestions for the perfect Spanish seafood experience.

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2. Ingredients Needed for Merluza a la Vasca

To make Merluza a la Vasca, you’ll need a few key ingredients to bring out the authentic flavors of this Spanish dish. Here’s what you’ll need:

• 4 pieces of fresh hake fillets (or another firm white fish if hake is unavailable)
• 200g of shrimp, peeled and deveined
• 2 tablespoons of olive oil
• 2 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 can of diced tomatoes (400g)
• 1/2 cup of white wine (preferably Spanish wine like Albariño or Rioja)
• 1/4 cup of fish stock (or water if unavailable)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1/2 teaspoon of paprika (optional, for added depth of flavor)
• A pinch of saffron threads (optional, for authenticity)

3. Step-by-Step Recipe for Merluza a la Vasca con Gambas

Now that we have all the ingredients, let's dive into the preparation. Follow these simple steps to create this flavorful Basque dish:

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3.1. Prepare the Ingredients

Start by prepping your ingredients. Clean the hake fillets and shrimp, ensuring that they are ready to cook. Chop the garlic, onion, and bell pepper, and set them aside. If using saffron, steep the threads in a little warm water to release their color and flavor.

3.2. Sauté the Aromatics

Heat the olive oil in a large frying pan over medium heat. Add the chopped garlic and onion, sautéing until they are soft and golden, about 3 minutes. Then, add the bell pepper and cook for an additional 2 minutes until softened.

3.3. Add the Tomatoes and Wine

Next, add the canned diced tomatoes to the pan, stirring well to combine. Season with salt, pepper, and paprika. Pour in the white wine and fish stock, bringing everything to a simmer. Let the sauce cook for about 5-7 minutes, allowing the flavors to meld together.

3.4. Add the Hake and Shrimp

Once the sauce has thickened slightly, gently place the hake fillets into the pan. Spoon some of the sauce over the fish. Add the shrimp on top, making sure they are evenly distributed in the pan. Cover the pan and let it simmer for about 10-12 minutes, or until the hake is cooked through and the shrimp are pink and opaque.

3.5. Garnish and Serve

Once cooked, remove the pan from the heat and garnish the dish with fresh parsley. Serve your Merluza a la Vasca con Gambas with crusty bread, a side of rice, or simply enjoy it on its own for a light yet satisfying meal.

4. Cooking Tips and Variations

Here are some tips and variations to enhance your Merluza a la Vasca:

• Substitute the Fish: While hake is traditional, you can also use cod, pollock, or any other firm white fish.
• Spicy Kick: If you like a little heat, add a pinch of red pepper flakes or a sliced chili pepper to the sauce.
• Vegetarian Option: For a vegetarian twist, replace the fish and shrimp with hearty vegetables such as zucchini, eggplant, and mushrooms.
• Serving Suggestions: Serve with a glass of chilled Spanish Albariño or a light Rioja to complement the dish.

5. Cultural Significance of Merluza a la Vasca

Merluza a la Vasca is a classic example of Basque cuisine, which is known for its simple yet delicious approach to fresh, high-quality ingredients. In the Basque Country, seafood plays an essential role in everyday meals, with hake being one of the most popular fish in coastal areas. The combination of fresh seafood with vibrant flavors from tomatoes, peppers, and garlic reflects the region's coastal influences and its agricultural heritage.

The dish also embodies the Basque people’s deep appreciation for food as a central part of their culture, bringing together family, friends, and the community over a shared meal. Whether enjoyed at a seaside restaurant or prepared at home, Merluza a la Vasca offers a taste of Spain's rich culinary history.

By incorporating this dish into your own kitchen, you not only create a delightful meal but also connect to the flavors and traditions of the Basque Country.