Merluza en Salsa Verde, or Hake in Green Sauce, is a delicate and flavorful seafood dish from the Basque region of Spain. This elegant recipe features hake, a light and flaky white fish gently poached in a vibrant green sauce made from parsley, garlic, and olive oil. The sauce is further enhanced with white wine and fish stock, lending depth and richness to the dish.
Clams are often added to the sauce, providing a lovely contrast in texture and a hint of salty sweetness that complements the mild flavor of the hake beautifully. Merluza en Salsa Verde is a testament to the Spanish philosophy of using simple, high-quality ingredients to create sophisticated and deeply satisfying dishes. Typically served with steamed potatoes or crusty bread to soak up the flavorful sauce, this dish celebrates coastal cuisine, perfect for a special occasion or a refined family dinner.
AuthorJulia ForesekCategoryMain Course, Seafood, Seafood & Shellfish, SpanishDifficultyIntermediatePrepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it's fragrant but not browned.
Sprinkle in the flour and cook for a minute to remove the raw flour taste, stirring constantly.
Gradually add the white wine, stirring continuously to prevent lumps. Once the wine is incorporated, add the fish stock and bring the mixture to a simmer.
Cook the Hake and Clams:
Season the hake fillets with salt and pepper, then nestle them into the skillet. Cover the skillet and let the hake cook for about 5 minutes.
Add the clams to the skillet, distributing them around the hake. Cover again and cook until the clams open and the hake is cooked through, about 5 to 7 more minutes. Discard any clams that do not open.
Finish the Sauce:
Sprinkle the fresh parsley over the fish and clams, gently stirring the sauce without breaking the fish fillets. Adjust seasoning with salt and pepper if necessary.
Serve:
Serve the hake and clams with plenty of the green sauce. Offer lemon wedges on the side for squeezing over the dish.
Ingredients
Directions
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it's fragrant but not browned.
Sprinkle in the flour and cook for a minute to remove the raw flour taste, stirring constantly.
Gradually add the white wine, stirring continuously to prevent lumps. Once the wine is incorporated, add the fish stock and bring the mixture to a simmer.
Cook the Hake and Clams:
Season the hake fillets with salt and pepper, then nestle them into the skillet. Cover the skillet and let the hake cook for about 5 minutes.
Add the clams to the skillet, distributing them around the hake. Cover again and cook until the clams open and the hake is cooked through, about 5 to 7 more minutes. Discard any clams that do not open.
Finish the Sauce:
Sprinkle the fresh parsley over the fish and clams, gently stirring the sauce without breaking the fish fillets. Adjust seasoning with salt and pepper if necessary.
Serve:
Serve the hake and clams with plenty of the green sauce. Offer lemon wedges on the side for squeezing over the dish.
Notes
Perfect Wine Pairing:
- Txakoli: This lightly effervescent, dry white wine from the Basque region complements the fish’s delicate flavors and enhances the dish’s freshness.
