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Merluza Photo from: Juan Pablo Turen |
pescada,
pescadilla,
pijota,
OCast
luz, llus, merluça, morralla,moral pixota,
L.
Merluccius merluccins, Eng. European hake is an edible, dry marine
fish of the cod family. Its shape somewhat resembles pike. It is found in the
Atlantic and the Mediterranean.
From the 15th-16th
C. Andalusians also caught hake at mouths of Lukus and Sebou Rivers and Cape
Agadir, a southern seaport on Atlantic coast of Morocco. Hake caught there was
known for its tastiness.
The Duke of
Medina Sidonia controlled the Andalusian fisheries from 1449 until the end of
the 18th C at least. Pescadilla and pijota are young
hakes that have passed the first stage of growth but have not reached normal
development.
Hake
is an ideal white fish for baking in the oven, fried, breaded, cut into
rounds etc. It appears that recipes came from the Basque coast on the Atlantic
oven. Parsley sauce, never he less originated in Catalonia. The first recipes
appear in Sent Soví, the culinary manual from the 14th century.
Villena
advised that hake should be carved lengthwise like the conger. He claimed that
the best part, if fried, is the head and the parts closest to it. If boiled,
the thickest part sliced or separated into pieces is the best. Upon receiving
the King of Castile during Lent of 1464 Miguel Lucas Iranzo ordered fresh
breaded fish and hake to be brought to Susana, the town in which they were
eating.
Pacific hake
does not taste the same. The conger there is the closest to hake. See congrio.
[Benavides Barajas. Nueva-Clásica 157; Corbera. 101; Corominas. Cast.1981:IV:RI:51-53;
Mata. 1940:194; Nola.
1989:lxvii-4; Nola/Iranzo. 1982:170; Ruíz/Brey. 1965:1108b:178; Rumeu.1975: 296; and Villena/Calero.
2002:23a:38a:39a]
ANOTHER WAY FOR MAKING GREEN SAUCE WITH PARSELY FROM ANÓN, SENT SOVÍ, CLXVII
QUI PARLA CON SA DEU FFER EN ALTRA MANERA JURVERT HO SALSA VERT, pp 180-181
Ingredients
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Merluza with Parsley Sauce
Photo by: Lord-Williams |
For the fish
:
1 lb hake cut in rounds
1 sliced onion
Green sauce:
1 bunch of parsley (about 24 stems with leaves)
1 tsp cinnamon
½ tsp cloves
1 tsp ginger
½ tsp pepper
3/4 c toasted almonds
2 tbsp white wine
2 tbsp vinegar
½ c honey or sugar
Garnish
1 tbsp parsley leaves
1 tbsp toasted and sliced almonds
Preparation
For the fish:
Put sliced onion in water. Bring to a boil and cook 15-20
minutes until the onion is soft.
Put hake into a steamer over the onion. Steam about 7
minutes or until done.
For the sauce:
Using a food processor, blend parsley,
spices, almonds into a paste.
Put the paste into a saucepan and
gradually add wine, vinegar, honey
or sugar and heat. If the
sauce becomes too thick add more wine and vinegar.
Place onions on a serving plate. Cover with hake. Pour sauce over
it and garnish with parsley leaves and sliced almonds.
Serve at room temperature or heat in the microwave for a minute.
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