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

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.