Merluza en salsa verde (Hake in Parsley sauce)

Merluza en salsa verde (Hake in Parsley Sauce)

Merluza en salsa verde (Hake in Parsley sauce)

Merluza en salsa verde (Hake in parsley sauce)

This is a very popular dish in Basque cooking. In Spain they normally use tinned asparagus.

Ingredients for 4 people

olive oil 3 tbsp
garlic cloves 3
small shallot 1, finely chopped
plain flour 1 tbsp
Txakoli or dry white wine 200ml
fresh fish stock 150ml
hake fillets 4 × 180g
sea salt and finely ground black pepper
peas 200g

fresh clams 200g cleaned
white asparagus 8 (or 4 large), blanched for 5 to 8 minutes
finely chopped parsley 1 small handful

Method

Heat the olive oil in a frying pan over a medium heat and fry the garlic and the shallot until soft and lightly golden – this will take around 3 to 4 minutes. Add the flour and cook for about 2 minutes, then slowly add the wine and cook for another 2 minutes before adding the stock. You should then have a silky-smooth sauce.

Season the hake fillets and add to the sauce. Cook the hake for 4 to 5 minutes, then add the peas and clams, cover and cook for 2 to 3 minutes until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, keep simmering for a minute, season to taste and serve with some crusty bread.