MERLUZA A LA MARINERA ¡MUY RÁPIDA Y FÁCIL!

No os vais a creer lo rápido que se hace esta receta y lo buena que está, perfecta para sorprender a tus invitados.
Los ingredientes son muy sencillos (para 3/4 personas):
4 lomos de merluza.
150 ml. de vino blanco.
1 vaso de agua.
Perejil picado.
Media cebolla picada.
2 dientes de ajo picados.
1 cucharada de harina.
Aceite y sal.
10/15 langostinos crudos (reservar cáscaras y cabezas).
En el video no lo digo, pero recuerda salar los lomos de merluza antes de meterlos en la salsa!
Ya me contaréis qué tal os sale.
¡Hasta pronto!
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Welcome to kitchen at 40!
Today we are going to prepare a marinera hake with which you are going to lick your fingers.
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Here we have the ingredients to make this hake for 4 people more or less:
4 hake loins.
Some prawns, in this case raw (about 10 more or less)
I have the shells and heads of the prawns that we are going to use now.
A little parsley.
150 milliliters of white wine.
A glass of water.
Extra virgin olive oil.
Half an onion, finely chopped.
2 garlic cloves also minced.
A little flour (about a tablespoon).
A little bit of salt.
We begin:
In a small saucepan, we put heat before adding oil and as soon as it takes heat we pour a splash of oil that covers the base.
Once we have it with heat, we add a splash of oil and immediately we lower the power that we had it to the maximum and we are going to add the carcasses and the heads of the prawns that we had reserved and we are going to sauté them a little.
We are going to leave them here for a few minutes until we see that they take on a little color (I have the fire at 6.5).
Once they are golden brown, I am going to add the glass of water and I am going to raise the power to the maximum again, so that it begins to boil; We take a few turns and the moment it starts to boil, we hold it for 5 minutes. Then, withdraw and reserve.
While this begins to boil, we take the largest pan that we have, that has a little bottom, and we also put it on the fire to the maximum without so that it begins to take heat. Once, he managed to squirt a spray of oil to cover the base and we are going to first add the chopped onion, and we are going to sauté for a little while until it becomes a little transparent, stirring from time to time. Once we see that it begins to cook, we lower the heat, we are going to set it to 6, so that it does not burn, but poche slowly.
Once 3 or 4 minutes have passed, add the garlic and a little parsley and leave it for another couple of minutes. Stir and leave for a couple of minutes.
We continue to add a well-heaped teaspoon of flour and we are going to cook it a little. You already know that what it is going to do is thicken the sauce. We give it a couple of turns to remove the raw flavor, it cooks a little.
We are going to add the white wine, stir and add the broth from the peels (strained), it will give it a lot of flavor. Stir.
We add a pinch of salt and we are going to leave it here for 2 minutes so that the alcohol in the wine evaporates.
In the video I do not say it, but remember to salt the hake loins before putting them in the sauce!
Then, put the hake fillets, dipped in the sauce, because they are going to be cooked there.
Maximum fire 5 minutes. Then, we turn them over and add the prawns and leave it for another 4 minutes.