Hake and Clams with Salsa Verde

Name: Hake and Clams with Salsa Verde
Yield: Serves four
Cuisine: Spanish
Ingredients: 60 ml/4 tbsp olive oil; 15 ml/1 tbsp lemon juice; 1 small onion, finely chopped; 4 garlic cloves, finely chopped; 4 hake steaks, about 2cm/¾ in thick; 50 g/2 oz/½ cup plain (all-purpose) flour, for dusting, plus 30 ml/2 tbsp; 16 fresh clams, cleaned; salt and ground black pepper; salt and ground black pepper; 150 ml/¼ pint/⅔ cup fish stock; 150 ml/¼ pint/⅔ cup white wine; 90 ml/6 tbsp chopped fresh parsley; 75 g/3 oz/¾ cup frozen petits pois

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Merluza en salsa verde is a favourite Basque way of cooking hake, which is one of the most popular and plentiful fish in Spain. As they bake, the clams open up and add their delicious sea juices to the green wine and parsley sauce.

Ingredients

4 hake steaks, about 2cm/¾ in thick
50

Europe
Spain
Fish course
Pescatarian
Mediterranean
Basque

Method

Preheat the oven to 180°C/350°F/Gas 4. Season the fish, then dust with flour. Heat half the oil in a large pan, add the fish and fry for 1 minute

Ingredients

Method

Photos