Receta de merluza en salsa verde

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Entre los guisos tradicionales que más me gustan, están los de pescado: garbanzos con bacalao, habas con chocos, fabes con almejas, marmitako, urta a la roteña, etc

Hoy te traigo un clásico infalible, un plato muy agradecido, un plato de hogar y uno de los que no puede faltar en tu libreta de recetas porque es de esas que se transmiten de padres a hijos. Me refiero a la merluza en salsa verde o merluza a la vasca.

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Receta de Merluza en salsa verde

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Ingredientes para el fumet de pescado

Cabeza y espinas de pescado

Cebolla 1/4

Puerro 1/4

Laurel 1 hoja

Vino blanco 1 vaso

Agua c/n

Cascara de limon 1 trocito

Ingredientes para la salsa verde:

Aceite de oliva virgen

1 cabeza de ajo

1 rebanada de pan

1 vaso de perejil fresco picado

1/2 ralladura de limon

Sal

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Para la merluza a la vasca:

2 huevos cocidos

Agua

Harina de trigo c/n

Vino blanco 1 vaso

1 merluza fresca en rodajas

1 taza de guisantes

250 g de almejas

Perejil fresco picado

1-2 guindillas

4-5 ud de espárragos blancos cocidos

Sal

Pimienta

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¿CÓMO SE HACE LA MERLUZA A LA VASCA?

Para el fumet de pescado:

Sofríe las verduras en trozos y agrega las cabezas y espinas de pescado. Tras unos segundos añade el laurel, el vino blanco y deja que evapore el alcohol. Añade el agua (la cantidad de agua depende de lo concetrado que quieras el fumet). Espuma y déjalo cocer unos 20-25 minutos como máximo. Cuela y reserva.

Para la salsa verde:

Corta cada diente de ajo a la mitad a lo largo, quítale el germen para que sea más suave si lo crees necesario y sofríe muy lentamente en bastante aceite. Antes de que el ajo comience a tomar color agrega el pan en trocitos pequeños y fríelo junto al ajo, añade los demás ingredientes y tritura a groso modo. Reserva.

Para la merluza a la vasca:

Salpimenta la merluza y márcala rebozada en harina en una sartén amplia o cazuela y resérvala. ¡Ojo! Sólo márcala, no la frías completamente porque se pasará de punto al meterla en el guiso.

En el mismo recipiente agrega la salsa verde a fuego bajito, junto a la guindilla y una cucharada de harina. Pon el vino blanco, deja que se evapore el alcohol y añade el fumet y los guisantes.

Cocina unos minutos, hasta que reduzcas un poco la salsa y añade sal al gusto.

Coloca el pescado y las almejas y cocina hasta que éstas últimas se abran.

Añade un poco más de perejil fresco picado, los espárragos blancos y el huevo duro. Sirve.

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Te animo a que imprimas este receta o, mejor aún, que la anotes en tu cuaderno de recetas. Es uno de los mejores platos tradicionales que tenemos de pescado y un gustazo sentarse frente a él en la mesa.

Espero que la disfrutes 🙂

Un abrazo,

Vero

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