Merluza a la riojana. Fácil, rápida y riquísima.

How to Prepare Merluza a la Riojana

Introduction to the Recipe

• The dish being prepared is Merluza a la Riojana, described as a simple and economical family meal. Ingredients are introduced, including merluza (hake), roasted piquillo peppers, and shrimp.

Ingredients Overview

• Key ingredients listed include:

• Hake fillets

• Roasted piquillo peppers

• Shrimp (optional)

• White wine, onion, garlic, olive oil, salt, sweet paprika, and black pepper.

• Detailed ingredient quantities are provided in the video description.

Preparation Steps

• Chopping Vegetables:

• Onion is sliced into julienne strips; garlic is finely chopped (four cloves used). The amount of garlic can be adjusted based on personal preference.

• Cooking Aromatics:

• In a pan with olive oil, chopped garlic is sautéed until slightly golden before adding the onion. The heat is set to medium-high to allow the onion to soften and become transparent over about ten minutes. Adjustments made if cooking too quickly.

Adding Peppers and Seasoning

• After onions are cooked down:

• Roasted piquillo peppers are added for three minutes to evaporate excess moisture.

• Seasoning includes salt, half a teaspoon of black pepper, and half a teaspoon of sweet paprika—care taken not to burn the paprika before adding white wine or fish stock for flavor enhancement.

Cooking the Fish

• Hake fillets are introduced after reducing alcohol from the wine:

• Cooking temperature lowered; covered while simmering for approximately five minutes.

• A pinch of salt added at this stage along with shrimp for quicker preparation without additional frying steps. If needed, broth or water can be added during cooking if it dries out too much.

Final Presentation

• After cooking:

• Dish served with two small hake fillets per portion alongside shrimp and garnished with parsley.

• Emphasis on using either frozen or fresh fish depending on availability; both yield delicious results.