Entree: Spain – Asturias – Merluza a la Sidra (Hake gently cooked and finished in Asturian hard cider with aromatics and bacon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 hake fillets, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 oz (85 g) smoked bacon or pancetta, diced
- 1 medium (about 6 oz) onion, thinly sliced (approx. 170 g)
- 3 cloves garlic, thinly sliced
- 2 tbsp (16 g) all-purpose flour for light dredging
- 1 cup (240 ml) Asturian hard cider (sidra), preferably natural
- 1 cup (240 ml) fish stock or light seafood broth
- 1 bay leaf
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Pat the hake fillets dry and lightly season both sides with salt and pepper; dust both sides with the 2 tbsp (16 g) flour and shake off excess.
2. In a wide sauté pan over medium heat warm 2 tbsp (30 ml) olive oil. Add the diced bacon or pancetta and cook until it releases fat and becomes golden, about 4–5 minutes.
3. Add the sliced onion to the pan and cook gently until soft and translucent, about 6–8 minutes. Stir in the sliced garlic and cook 1 minute more without browning.
4. Push the onion and bacon to the side of the pan; add the remaining 1 tbsp (15 ml) olive oil if needed and place the dredged hake fillets skin-side down (if skinned place presentation side down). Sear 1–2 minutes to color lightly.
5. Pour the Asturian cider into the pan to deglaze, scraping up any browned bits; add the fish stock and the bay leaf. Bring to a gentle simmer, then reduce heat so the liquid barely bubbles.
6. Spoon pan sauce over the fillets, cover the pan, and poach gently for 6–8 minutes depending on thickness, until the hake is opaque and flakes easily.
7. Remove the fillets to a warm plate. Increase heat and reduce the sauce slightly if needed, then stir in the butter and chopped parsley to finish, adjusting seasoning with salt and pepper.
8. Spoon the hot cider sauce over the hake, serve immediately with lemon wedges and crusty bread to soak up the sauce.