Hake in Salsa Verde

Name: Hake in Salsa Verde (Merluza en salsa verde)
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 75 g peas, fresh or good-quality frozen; 350 g small clams, venus or palourdes (optional), rinsed; 150 ml hot Fish Stock; 100 ml white wine; 8 tablespoons finely chopped fresh flat-leaf parsley; ½ teaspoon fennel seeds; 3 garlic cloves, finely chopped; 4 tablespoons plain flour, seasoned with salt and pepper; 4 thick hake steaks, weighing about 250 g each; 3 tablespoons olive oil; 25 g butter

Merluza en salsa verde

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Hake in ‘salsa verde’ (green sauce) is a Basque dish, often served with a few clams, peas and/or white asparagus in the sauce. It is a wonderful dish that can be made at the last minute. This is our version.

Ingredients

25 g butter
3 tablespoons olive oil
4 thick hake ste

Europe
Spain
Fish course
Pescatarian
Mediterranean
Spicy

Method

In a large frying pan over a medium heat, heat the butter and the olive oil. Dust the hake in the seasoned flour, shaking off any excess, and add to the pan when the butter begins to foam. Keep aside ½ tablespoon of the flour. Fry for about 2 minutes until sealed and golden, carefully flip over with a spatula, fry for another 2 minutes, then remove and set aside. Now add the garlic and fennel s