A Great Spanish Hake and Asparagus Recipe

(Merluza a la Koxkera)


By Edu Valor / Author - Spanish Chef

This Spanish hake and asparagus recipe, better known as merluza a la koxkera or sometimes merluza a la vasca, originates from San Sebastian and has a history dating back to the early 20th century.

A favorite among many Basque chefs. It surely looks like a dish to serve on special occasions. Over the decades, the recipe evolved, with clams being added in the 1970s.

It appears to have been derived from merluza en salsa verde, which was described in Melquíades Brizuela's 1917 publication Historia de un Cocinero.

At that time, the ingredients included peas, asparagus, and boiled eggs.

Merluza a la koskera, a Spanish hake and asparagus dish.The modern version of the merluza a la koxkera.


No matter how it's prepared, this dish is always a feast for the eyes and packed with health benefits!

I first tried it at El Kiosko restaurant in Malaga, as you can see in the photo below. After a long hike along the Caminito del Rey trail, we found the place not far from the tunnel entrance.

Let me tell you, after that hike, the dish felt like a true blessing, but it was only complete with a cold Cruzcampo. Cheers!


Ingredients for 4 Servings

Preparation: 15 minutes
Cooking: 25 minutes, eggs: 12 min., asparagus: 5min.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

The asparagus is cooked separately to not overpower the delicate taste of the hake. Many chefs traditionally use peas too for this dish.

  • 1kg/35 oz hake (250g per serving)
  • 12 clams
  • 8 green asparagus stalks
  • 50cl/17 fl oz hot fish stock
  • 3 minced garlic cloves
  • 1tbsp minced parsley
  • 2 hardboiled eggs (boil for 12 minutes)
  • 10cl/3.5 fl oz dry white wine
  • salt and pepper
  • olive oil
  • 100g/3.5 oz of peas (optional)

Let's Make this Wonderful Spanish Hake and Asparagus Recipe!

  1. Cut the hake in 250g/9 oz pieces. Sprinkle with some salt and pepper.
  2. Boil the asparagus for 5 minutes.
  3. Put some oil in a pan, lay the hake pieces in the pan on medium fire. Add the parsley and garlic (and peas).
  4. Pour in the hot fish stock and wine. Simmer for 3 minutes and carefully flip the hake pieces. Add the clams.
  5. Season to taste. When the clams are all open, you're done.
  6. Garnish each serving with 1 egg half (or two quarters) and some asparagus.

TIPS: 

  • Do not add too much white wine so as to preserve the hake taste.
  • Some chefs add cut spring onions or bell pepper with the clams. Others add shrimp and/or mussels.
  • Don't overcook the hake to avoid dryness.
  • Use more clams, eggs or asparagus if you like.

A Spanish hake and asparagus recipe on a plate.Another version of the merluza a la vasca at the El Kiosko restaurant.

What the Dish is About

This Spanish hake and asparagus recipe is a variation of the classic of San Sebastian. There are several versions so you can be flexible.

The only thing I'd recommend is to not overpower the delicate hake taste, as that is what the dish is about. I myself would not add shrimp for the same reason, or too many other ingredients. 

The dish really is about the hake.

Restaurant El Kiosko in Malaga near El Caminito del Rey.El Kiosko restaurant near the Caminito del Rey trail in Malaga province.

What You Will Need

  1. Pans
  2. Paring knife
  3. Scale
  4. Cutting board
  5. Measuring beaker
  6. Plates
  7. Spatula

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