European Hake - Merluza a La Marinera

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“Now I'm not a fan of fish, but I think I'd try this. Found it in the 10/31/2008 edition of Athens' Plus magazine. They credit this recipe to Carlos Crego.”

Ingredients Nutrition

  • 6 large fillets of european hake (about 1.2 kg) or 6 large cod
  • 1 large onion, blended
  • 3 whole small tomatoes, blended (or 2 medium-size ones, peeled)
  • 12 cup olive oil
  • 20 blanched and grilled almonds
  • 2 slices white sliced bread, without crusts cut in cubes
  • 6 garlic cloves
  • 10 sprigs fresh parsley, roughly chopped
  • salt
  • pepper


  1. Pour enough water into a saucepan to cover the fish fillets and boil for 5 minutes. When done, remove with a slotted spoon, arrange on a plate, and put the broth aside.
  2. Saute the onion and bread cubes lightly in the oil, then remove the bread cubes with a slotted spoon and drain on kitchen paper.
  3. Add the tomatoes to the frying pan, lower the flame and let simmer until all the tomato liquid has been absorbed (about 6-7 minutes).
  4. Meanwhile, blend the almonds, bread, garlic, parsley and 2-3 tablespoons of water until a paste forms. Add it to the frying pan, season and stir.
  5. Add at least 1 cup of the fish broth to the mixture to lighten the sauce. Then add the fish fillets and cook for another 2-3 minutes.
  6. Keep basting the fish with the sauce.
  7. Serve at once. Accompany with a rice.

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