Glossary entry (derived from question below)
Spanish term or phrase:
merluza a la koxkera
English translation:
Basque-style hake or hake in green sauce?
Added to glossary by
Justin Peterson
Dec 4, 2019 17:15
4 yrs ago
5 viewers *
Spanish term
merluza a la koxkera
Spanish to English
Other
Food & Drink
Cuisine
OK, gourmands out there ...
Un rincón de donde salen los mejores mariscos, pescados como las **kokotxas de merluza** bacalao en degustación, merluza a la koxkera o carnes impresionantes.
Un rincón de donde salen los mejores mariscos, pescados como las **kokotxas de merluza** bacalao en degustación, merluza a la koxkera o carnes impresionantes.
Proposed translations
(English)
3 +1 | Basque-style hake or hake in green sauce? | Sarah Leonard |
3 | hake in Basque sauce | Sofia Bengoa |
References
hake in green sauce | Carol Gullidge |
Proposed translations
+1
6 mins
Selected
Basque-style hake or hake in green sauce?
Looks like it's a typical dish from the Basque region, or perhaps the San Sebastián (Donosti) area....
"La merluza a la koxkera, que también se conoce como merluza a la vasca o merluza a la donostiarramerluza a la vasca o merluza a la donostiarra"
"Este es el caso de este famoso plato de merluza a la koskera o a la vasca, con salsa verde"
"La merluza a la koxkera, que también se conoce como merluza a la vasca o merluza a la donostiarramerluza a la vasca o merluza a la donostiarra"
"Este es el caso de este famoso plato de merluza a la koskera o a la vasca, con salsa verde"
Reference:
https://merluzaalavasca.es/merluza-a-la-koskera/
https://www.hogarmania.com/cocina/recetas/pescados-mariscos/201701/merluza-koxkera-34829.html
4 KudoZ points awarded for this answer.
43 mins
hake in Basque sauce
aunque el restaurante está en Marbella, los cocineros son riojanos, eso ayuda, y hay que tener en cuenta que es una ciudad super turística, con lo que es posible que la traducción sea correcta. En otros diccionarios ni la nombran.
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Note added at 17 hrs (2019-12-05 11:11:28 GMT)
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Bien traída la explicación de Carol.
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Note added at 17 hrs (2019-12-05 11:11:28 GMT)
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Bien traída la explicación de Carol.
Reference comments
31 mins
Reference:
hake in green sauce
I found this recipe, which confirms Sarah's suggestion.
Hake in green sauce
Ingredients: 4 thick slices of hake
250 grams of clams
125 ml of fish broth
2 tablespoons white wine
4 cloves of garlic
Chopped parsley
Flour
Olive oil
Salt
Preparation:
Soak the clams in salty water for an hour to allow them to eject any remaining sand. Peel and finely chop the garlic. Place the oil in a saucepan and heat. Add the garlic and brown slightly. Stir in a spoonful of flour and leave for half a minute.
Add the wine and fish broth and heat up. Add the chopped parsley and the hake. Cook for three minutes after each step, shaking the saucepan gently. Add the clams and continue to shake the saucepan until the sauce thickens.
Your dish will be ready in a few minutes. You won't believe how good it is.
Hake in green sauce
Ingredients: 4 thick slices of hake
250 grams of clams
125 ml of fish broth
2 tablespoons white wine
4 cloves of garlic
Chopped parsley
Flour
Olive oil
Salt
Preparation:
Soak the clams in salty water for an hour to allow them to eject any remaining sand. Peel and finely chop the garlic. Place the oil in a saucepan and heat. Add the garlic and brown slightly. Stir in a spoonful of flour and leave for half a minute.
Add the wine and fish broth and heat up. Add the chopped parsley and the hake. Cook for three minutes after each step, shaking the saucepan gently. Add the clams and continue to shake the saucepan until the sauce thickens.
Your dish will be ready in a few minutes. You won't believe how good it is.
Peer comments on this reference comment:
agree |
Sarah Leonard
: Thanks Carol :) This English recipe is very similar (same base, just a few added vegetables) to the Spanish version I linked for hake in green sauce.
2 hrs
|
Thanks Sarah!
|
|
agree |
neilmac
: And no mention of "cheeks" anywhere... although I found a few recipes online for kokotxas as "hake cheeks"....
14 hrs
|
Thanks Neil!
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Discussion