Haddock in Beer from Murcia

— by Viviana Gonz├ílez De Marco-Schapiro

Many of us associate summer with going to the ocean.  That means fresh caught fish!  Here is a seasonal delicacy from Murcia.  Murcia is a city in south-eastern Spain, nestled along the Mediterranean Sea.  Haddock in beer is a local favorite!

More after the jump.
<Haddock in Beer

  • 8 slices of fresh
  • haddock
  • 2 large green onions
  • 6 leeks
  • 1 teaspoon flour
  • three glasses of fish broth
  • 1 pint of beer
  • 2 cloves
  • a teaspoon of  thyme
  • 1 bay leaf
  • a pinch of nutmeg
  • parsley
  • 1 tablespoon olive oil
  • Salt
  • Pepper


  1. Peel and finely chop the onions and the white part of the leeks.
  2. Fry in a couple of tablespoons of oil onions and leeks, and before they are browned, add the broth, beer, cloves, thyme, bay leaf and pepper.
  3. Bring to a boil, reduce heat, cover and simmer about 10 minutes.
  4. Boil the haddock in the broth and reserve about ten minutes in a hot source to maintain temperature.
  5. Let the broth reduce and thicken, remove the bay leaf and cloves and add flour to thicken.
  6. Add the nutmeg, mix well and pour the sauce over the serving dish in which the fish is placed.
  7. Sprinkle with parsley on top.

You can serve with white rice or a nice salad.

Viviana González De Marco-Schapiro is the creator of La Cocina de Viviana, where she teaches Argentinian cooking.


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