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Merluza A Lo Vasco

Taste.of.Spain's picture
  Hake slices 4
  Shrimp 2 Dozen
  Potatoes 4 Small
  Garlic cloves 4 Medium
  Dried chili pepper/A dash of powdered cayenne 4 Small
  Chopped parsley 1 Cup (16 tbs)
  Olive oil 3 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Sherry 4 Teaspoon
  Meat stock/Beef bouillon 1⁄4 Cup (4 tbs)
  White asparagus 8

Heat olive oil in a flat earthenware casserole.
Crush and mince garlic cloves.
Fry over moderate heat until golden brown.
Regulate heat so that oil is barely simmering before adding the potatoes.
These are cut in small, thin slices (rather shavings than slices) and spread over the bottom of the casserole.
Immediately put in the chili pepper or cayenne, the parsley, fish slices, and shrimp.
Jiggle the casserole to mix.
Cook for 1 minute.
Add wine, sherry, bouillon or stock, asparagus stalks, and salt to taste.
Jiggle and swirl the casserole to mix.
Within a few minutes, the bone in the middle of the fish steak will be loose, indicating that the fish is done and the dish ready to serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 483 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 200.6 mg66.9%

Sodium 573 mg23.9%

Total Carbohydrates 38 g12.7%

Dietary Fiber 4.8 g19.2%

Sugars 5.9 g

Protein 44 g88.8%

Vitamin A 43.9% Vitamin C 82.4%

Calcium 13.1% Iron 29.3%

*Based on a 2000 Calorie diet

Merluza A Lo Vasco Recipe