Dish

Merlu koskera

Merlu koskera is a dish that is typically made by poaching hake fish in a broth made from onions, peppers, and tomatoes. The fish is then served with the broth and a variety of vegetables, such as potatoes and green beans. This dish is a popular part of Basque cuisine, and is often served at family gatherings and special occasions.

European cuisine› Mediterranean cuisine› Spanish cuisine› Basque cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Merlu koskera has been a part of Basque cuisine for centuries, and is believed to have originated in the coastal regions of the Basque Country. It is often served at family gatherings and special occasions, and is a favorite among locals and tourists alike.

Dietary considerations

This dish is not suitable for those with fish allergies. It is also high in sodium and should be consumed in moderation.

Variations

Variations of this dish may include different types of fish, such as cod or sea bass, and may also include different types of vegetables.

Presentation and garnishing

Merlu koskera is typically served in a bowl, with the fish and vegetables arranged in the broth. The dish is often garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To ensure that the fish is cooked properly, it is important to poach it for the appropriate amount of time. The broth can be adjusted to taste, depending on how spicy or sweet you like it.

Side-dishes

Merlu koskera is often served with crusty bread and a glass of white wine. It can also be served with other traditional Basque dishes, such as pintxos or marmitako.