Merluza a la Vizcaína: Authentic Basque Hake in Pepper Sauce 2026

Merluza a la vizcaína is a classic from Spain's northern coast: tender hake fillets gently poached in a deep red sauce built from slow-cooked onion, tomato and choricero pepper pulp. The sauce is the star here, sweet and mellow with a gentle smoky warmth that clings to every flake of fish.

While the original vizcaína sauce is most famously paired with salt cod, hake is a wonderful match, and it comes together easily in a single pot. The onions are given time to soften and turn golden, which is what gives the sauce its rounded, almost sweet depth.

In about 50 minutes you get a main course that feels both homey and special, perfect for a weeknight dinner or a relaxed weekend lunch. Serve it with crusty bread or boiled potatoes to soak up every drop of that glossy sauce.

Ingredients for Merluza a la Vizcaína

This recipe makes 2 generous servings.

• 1 large onion
• 3 garlic cloves
• 15 g olive oil
• 100 g tomato sauce
• 45 g choricero pepper pulp
• 100 ml white wine
• 190 ml fish stock
• 1 bay leaf
• Salt
• Ground black pepper
• 4 hake loin fillets
• Fresh parsley, to garnish

How to Make Merluza a la Vizcaína Step by Step

1. Chop the onion and garlic

Start by peeling and finely chopping the large onion and the 3 garlic cloves. Keeping the pieces small helps them melt down evenly into the sauce later.

2. Sauté the onion and garlic slowly

Heat 15 g of olive oil in a large pot or skillet and add the chopped onion and garlic. Sauté over medium-low heat until the onion is well softened and golden, about 15 minutes. This step is key to giving the sauce a deep, sweet flavor.

3. Add the tomato and choricero pepper

Stir in 100 g of tomato sauce and 45 g of choricero pepper pulp. Cook everything for 5 more minutes, stirring so the flavors come together.

4. Pour in the wine, then the stock and bay leaf

Add 100 ml of white wine and raise the heat so it reduces for a couple of minutes. Then pour in 190 ml of fish stock and add 1 bay leaf. Cook gently for about 15 minutes, stirring now and then, until the sauce thickens slightly.

5. Blend the sauce and return it to the pot

Remove the bay leaf and season with salt and pepper to taste. Blend the sauce with an immersion blender or food processor until smooth, then return it to the pot.

6. Season the hake and cook it in the sauce

Season the 4 hake loin fillets with salt and pepper and place them in the pan with the sauce, skin side down. Cover and cook over medium-low heat for about 5 to 7 minutes, depending on the thickness of the loins, until tender and cooked through.

7. Serve with plenty of sauce and parsley

Serve the hake topped with plenty of sauce. Garnish, if you like, with a little fresh parsley.

Tips for the Best Merluza a la Vizcaína

Give the onions time

The 15-minute slow sauté is what builds the sweet base of the sauce, so don't rush it. Keep the heat medium-low and stir occasionally so the onion turns golden without browning too fast.

Watch the fish closely

Hake is delicate and cooks quickly. Check the fillets at the 5-minute mark and pull them off the heat as soon as they flake, since thicker loins may need a minute or two more.

Blend for a silky sauce

Blending the sauce until completely smooth gives it that classic velvety texture. If it seems too thick after blending, loosen it with a splash of fish stock or water.

30 Top Recipes I Keep Coming Back To at Home

If you're anything like me, your kitchen rotation probably includes a blend of cozy comfort classics, well-loved dishes from around the globe, and desserts that make everyone happy.

When a rich, indulgent treat is calling my name, I typically reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And whenever something fruity and soothing sounds right, this timeless French Tarte Tatin recipe is my go-to.

For mornings that need an easy start or lighter fare, these fluffy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe are frequent picks. And for a gluten-free staple I can count on, this straightforward Gluten-Free Rice Flour recipe is one I enjoy putting together.

Whenever tapas and Mediterranean cooking are on my mind, I bounce between this punchy Basque Tuna with Tomato recipe, golden Patatas Bravas Air Fryer recipe, velvety Tirokafteri Greek Dip Sauce recipe, and a cooling Burrata Salad with Tomato and Pesto recipe. This elegant Italian Vitello Tonnato recipe is another one I love to serve when the occasion calls for something a bit more upscale.

Come lunch or a comforting supper, I'm always quick to suggest this warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. Should I be after something more substantial, I'll bake up this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply satisfying French Boeuf Bourguignon recipe.

Some nights I'm after street-food vibes or party-ready plates, and that's when I'll whip up this succulent Homemade Chicken Doner Kebab recipe, crunchy Salchipapas recipe, punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These effortless Air Fryer Zucchini Rings recipe are another favorite of mine to set out as a snack or starter.

And when I'm building drinks and a whole spread for company, I'll regularly match dinner with this cooling Original Cuban Mojito recipe, a potent Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the table, I like to add this zesty French Remoulade Sauce recipe alongside, or finish things off with this eye-catching Mediterranean Black Rice with Squid recipe.

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After years of testing and fine-tuning dishes in my own kitchen, I've come to believe the finest recipes are built on straightforward steps, dependable methods, and serious flavor.

What follows are the dishes I genuinely cook over and over—whether it's a fast meal just for me or something memorable for friends and family.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something impressive yet simple. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, understanding how to make syrup for better dessert texture helps, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When something light and uncomplicated is what I'm after, I'll usually go with the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. For richer comfort cooking, I'm quick to point people to the filling Meatball Sandwich Recipe, the smooth Russian Stroganoff Beef Recipe, and the fast weeknight go-to One Pot Pasta Recipe.

I'm also fond of sharing dishes with global roots, such as the genuine Sorropotún de Bonito Fish Stew Recipe, crisp Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I return to often, since it cuts down on time while still delivering excellent results. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that classic baked pasta can still be decadent, cheesy, and deeply satisfying without any gluten.

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