Merluza a la Vasca

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Merluza a la Vasca. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Merluza a la Vasca is one of the most favored of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It's enjoyed by millions every day. Merluza a la Vasca is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Merluza a la Vasca, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Merluza a la Vasca delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Merluza a la Vasca is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Merluza a la Vasca estimated approx 30 min.

To get started with this recipe, we have to prepare a few components. You can have Merluza a la Vasca using 10 ingredients and 7 steps. Here is how you cook that.

Hoy es de los días que no sabia que cocinar pero me apetecía algo diferente, y después de muchos años sin comer este recetón se me ha ocurrido prepararlo. Allá va!
No sé si se prepara así pero yo lo he hecho como mi madre lo cocina.

Ingredients and spices that need to be Prepare to make Merluza a la Vasca:

1. 6 Medallones merluza
2. 1 Cebolla
3. 1/2 kg Gambón
4. 1 puñado Almejas
5. 1/2 malla Mejillones
6. 250 ml. Sidra
7. Harina de trigo para rebozar la merluza
8. Aceite de oliva
9. Sal
10. 1 pastilla caldo de pescado

Steps to make to make Merluza a la Vasca

1. Yo he utilizado medallones porque no llevan raspa y congelados por miedo a los parásitos.
2. He puesto sal por ambas caras a los medallones y los en rebozado. Mientras está el aceite calentando. Freír y apartar
3. Sofreír la cebolla.
   Pasar las gambas Vuelta y vuelta
4. Incorporar las almejas y los mejillones ya cocidos con un poco de sal. Esperar a que se abran las almejas
5. Incorporarlo a la cazuela donde se va a terminar de cocinar con la merluza. Incorporar la sidra y la pastilla de caldo de pescado (para intensificar el sabor).
6. Dejar de 10 a 15 minutos, yo el tiempo lo he dejado a ojo. Y listo para disfrutar.
7. Es un espectáculo de plato. Buenísimo.

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