Vida Recetas Editorial
Discover how to prepare a delicious merluza a la koskera following Joaquín Cedillo's recipe, a traditional dish from Basque cuisine that stands out for its sea flavor and juicy texture. This merluza recipe is perfect for special occasions or to surprise your guests with an elegant and flavorful stew.
Merluza a la koskera is characterized by its sauce based on white wine, garlic, onion, and fish stock, slightly thickened with flour and enriched with clams and asparagus. The final touch is given by boiled eggs and fresh parsley.
This version by Joaquín Cedillo is easy to follow, even for beginner cooks, and guarantees a spectacular result. The dish is ideal for fish lovers and fans of traditional Spanish cuisine. You can serve it with white rice or good bread to soak up the sauce.
If you are looking for a merluza recipe with character and authentic flavor, this is your choice. Follow the steps and enjoy a delicacy worthy of a restaurant.
Cook
55 min
Servings
6
Chop the garlic and onion, sauté it and add the wine, water and peas.
Pass the hake slices through flour and fry it
Put it in the pot and put it with the eggs cut in half
Open the clams in a pan with two tablespoons of oil and half a glass of wine
And we threw everything into the pot and left it on the fire for 15 minutes on medium heat
Once finished, add the asparagus and sprinkle with parsley.
Kinito1964 is very delicious.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 55 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
