Merluza de Pincho, Texturas de Cebolla y Caldo Iodado
Hake, onion textures and iodized broth.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Hake (Merluza) has been a staple in Spanish cuisine for centuries, particularly in coastal regions. Traditional methods of cooking hake, like grilling or frying, have evolved over time, incorporating innovative techniques and flavor combinations. This specific dish showcases modern Spanish gastronomy's focus on elevating simple ingredients with creative preparation and presentation.
This dish reflects the modern Spanish culinary movement that emphasizes using high-quality, locally sourced ingredients and applying innovative cooking techniques to traditional dishes. It represents a celebration of Spanish seafood and the importance of onions in Spanish cooking.
Spanish Gastronomy
Spain is renowned for its diverse and innovative cuisine, blending traditional flavors with modern techniques. Dishes like this hake preparation exemplify this approach, showcasing the country's culinary creativity.
Seafood Culture
Spain has a rich seafood culture due to its extensive coastline. Hake is a popular fish, widely consumed and prepared in various ways across the country.
Onions in Spanish Cuisine
Onions are a fundamental ingredient in Spanish cuisine, used as a base for many dishes and adding depth of flavor. The 'texturas de cebolla' concept highlights the versatility of this humble ingredient.
This dish offers a harmonious blend of delicate, flaky hake, the sweetness and savoriness of various onion preparations, and the subtle marine notes of an iodized broth.
The hake itself provides a mild, slightly sweet flavor profile. The 'Texturas de Cebolla' (onion textures) component introduces a range of onion flavors and textures, potentially including caramelized onions for sweetness, pickled onions for acidity, crispy fried onions for crunch, and pureed onions for smoothness. The 'Caldo Iodado' (iodized broth) contributes a subtle salty, oceanic taste, enhancing the seafood character of the hake and providing a unique umami depth. The overall effect is a balance of sweet, savory, and salty flavors, with contrasting textures that create a complex and satisfying culinary experience.
Hake Quality
Use fresh, high-quality hake for the best flavor and texture. 'Merluza de Pincho' refers to hake caught by line and hook, which is often considered superior in quality.
Onion Preparation
Experiment with different onion preparations to create a variety of textures and flavors. Ensure each texture is cooked perfectly to achieve the desired result.
Iodized Broth
The iodized broth can be created using seaweed or other marine ingredients to impart a subtle ocean flavor. Be careful not to over-salt the broth, as it should complement the hake's delicate flavor.
Explore additional Basque dishes and restaurants
Explore BasqueDiscover top dining spots and culinary experiences in Bilbao.
Explore BilbaoLearn more about the food culture, restaurant scene, and culinary heritage of Spain.
Explore Spain