Merluza a la Sidra

Name: Merluza a la Sidra
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs hake fillets (or substitute cod or halibut), skin-on if possible; 1 lb littleneck or Manila clams, scrubbed; 1 1/2 cups dry Spanish hard cider (sidra) or dry hard cider; 4 tbsp extra-virgin olive oil; 1 yellow onion, finely diced; 6 cloves garlic, thinly sliced; 2 tbsp all-purpose flour; 1 cup fish stock or clam broth; 2 bay leaves; 1 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 6 tbsp fresh flat-leaf parsley, finely chopped; 2 lemon, cut into wedges

An Asturian classic of hake fillets poached in dry hard cider with clams, garlic, and parsley that creates a briny, aromatic broth perfect for soaking up with crusty bread.

45 minMediumServes 4360 cal/serving

SpanishDinnerStovetopPescatarianHigh ProteinLow CarbDairy-FreeNut-FreeCorn-Free

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Ingredients

2 lbs hake fillets (or substitute cod or halibut), skin-on if possible
1 lb littleneck or Manila clams, scrubbed
1 1/2 cups dry Spanish hard cider (sidra) or dry hard cider
4 tbsp extra-virgin olive oil
1 yellow onion, finely diced
6 cloves garlic, thinly sliced
2 tbsp all-purpose flour
1 cup fish stock or clam broth
2 bay leaves
1 1/2 tsp salt
1/2 tsp black pepper, freshly ground
6 tbsp fresh flat-leaf parsley, finely chopped
2 lemon, cut into wedges

Instructions

1

Season 2 lbs skin-on if possible hake fillets (or substitute cod or halibut) generously with 1 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
2

Heat 4 tbsp extra-virgin olive oil in a wide deep skillet over medium heat. Add 1 finely diced yellow onion and cook for 5 minutes. Add 6 cloves thinly sliced garlic and cook 1 minute.
3

Stir in 2 tbsp all-purpose flour and cook 1 minute. Pour in 1 1/2 cups dry Spanish hard cider (sidra) or dry hard cider gradually while stirring, then add 1 cup fish stock or clam broth and 2 bay leaves. Simmer 5 minutes until slightly thickened.
4

Place 2 lbs hake fillets (or substitute cod or halibut) skin-side down in the sauce. Add 1 lb scrubbed littleneck or Manila clams around the fish. Cover and cook for 6 to 8 minutes until 1 lb littleneck or Manila clams open and 2 lbs hake fillets (or substitute cod or halibut) is opaque and reaches 145°F (63°C). Discard any clams that did not open.
5

Remove 2 bay leaves. Stir in most of the 6 tbsp finely chopped fresh flat-leaf parsley, reserving a little for garnish.
6

Ladle into shallow bowls, scatter remaining parsley on top, and serve with 2 cut into wedges lemon.

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Questions

What is Merluza a la Sidra?

An Asturian classic of hake fillets poached in dry hard cider with clams, garlic, and parsley that creates a briny, aromatic broth perfect for soaking up with crusty bread. This reference files it under Spanish dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

How do I know when Merluza a la Sidra is done?

Go by the cues in the method rather than the clock. Step 3: cook until slightly thickened. A reading of 145 F on a thermometer settles it.

Can I use a different white fish instead of the hake in Merluza a la Sidra?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Merluza a la Sidra uses 2 lbs hake fillets (or substitute cod or halibut), skin-on if possible.

Can I make Merluza a la Sidra gluten-free?

Yes. The gluten in Merluza a la Sidra is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Merluza a la Sidra contain shellfish?

Yes: 1 lb littleneck or Manila clams, scrubbed and 1 cup fish stock or clam broth. The full allergen list for this entry is gluten, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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