Merluza a la tinta, or hake in ink sauce, is a traditional Spanish dish that features tender hake fillets served with a rich and flavorful squid ink sauce. The dish is popular in many coastal regions of Spain and is often served as a main course with a side of rice or potatoes.
To prepare merluza a la tinta, the hake fillets are first seasoned with salt and pepper and then pan-seared until they are cooked through. While the fish is cooking, the ink sauce is prepared by sautéing onions, garlic, and tomatoes in olive oil and then adding squid ink, white wine, and fish stock. The sauce is then simmered until it thickens and is seasoned with salt and pepper to taste.
Once the fish is cooked, it is served hot with a generous spoonful of the ink sauce. The dish is often garnished with chopped parsley or sliced almonds for extra flavor and texture.
Merluza a la tinta is a unique and flavorful dish that is perfect for seafood lovers. The ink sauce adds a rich and slightly briny flavor to the tender hake, creating a dish that is both satisfying and comforting. This dish is a great example of the rich culinary heritage of Spain, which celebrates the abundance of fresh seafood found along its coastline.