Entree: Spain – Cantabria – Merluza a la Cazuela (Hake cooked in a shallow casserole with tomatoes, onions, white wine, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 26 min

Total 40 min

Ingredients

- 4 hake fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 medium tomatoes, peeled and chopped
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or light chicken stock
- 2 medium potatoes, peeled and thinly sliced
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley
- Juice of 1/2 lemon
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large shallow casserole or heavy skillet over medium heat. Add the sliced onion and bell pepper and cook until softened, about 6–8 minutes.
2. Add the minced garlic and chopped tomatoes and cook until the tomatoes begin to break down, about 4 minutes.
3. Pour in the white wine and simmer briskly for 2–3 minutes to reduce slightly, scraping up any browned bits.
4. Add the sliced potatoes, fish stock, bay leaf, and a pinch of salt and pepper. Bring to a gentle simmer, cover, and cook until potatoes are nearly tender, about 10 minutes.
5. Nestle the hake fillets into the sauce, spoon some sauce over the tops, cover, and simmer gently until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Remove from heat, discard the bay leaf, finish with lemon juice and chopped parsley, adjust seasoning, and serve hot with crusty bread or boiled potatoes.