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.
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
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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.
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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.
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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.
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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.
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5
Remove 2 bay leaves. Stir in most of the 6 tbsp finely chopped fresh flat-leaf parsley, reserving a little for garnish.
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6
Ladle into shallow bowls, scatter remaining parsley on top, and serve with 2 cut into wedges lemon.