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Recipe for :

Merluza a la Koskera - Hake in Basque Sauce

This recipe comes from Mesón La Rioja, a Spanish restaurant in Marbella which specialises in serving authentic and popular Spanish cuisine. The restaurant is owned and run by Elena and Luis Ochoa who have kindly given permission for the recipe to be reproduced here.


1 kilo Hake
1 onion
2 gloves garlic
2 heads of Parsley
8 Asparagus
2 boiled eggs sliced
1/2 glass white wine
8 Clams
6 Prawns
200 grms peas
Olive Oil

  • Shell the peas and cook in salted water until tender.
  • Toss the hake in salted flour.
  • Sauté the onions and garlic.
  • Add in the hake and then the peas and chopped parsley. Sauté for 1 minute each side.
  • Add in the wine, 1/2 glass of water and the liquid from the asparagus.
  • Add in the clams and prawns.
  • Season to taste.
  • Leave to cook for 4 minutes and sir well to blend in the sauce.
  • To finish decorate with the asparagus and sliced boiled egg.

Serve Hot.