Hake in Green Sauce | MERLUZA EN SALSA VERDE
Course: MainServings
2
peopleCooking time
40
minutesDive into the flavors of Spain with this authentic Merluza en Salsa Verde recipe. This traditional dish features hake steaks simmered in a savory green sauce with clams, peas, and a hint of white wine, served with buttery potatoes. Perfect for a nourishing main course that’s bound to impress.
Ingredients
- Fish Stock
500g fish bones, heads (gills removed)
1 onion
2 cloves of garlic
1 carrot
1/2 leek
(optional) 1/2 fennel bulb
1 stick of celery
peppercorns
1 slice of lemon
herbs: parsley, bay, thyme
1 glass white wine
olive oil
- Hake in Green Sauce
4 cross cuts of hake (steaks)
50 ml olive oil
1/2 onion
2 cloves of garlic
1 small tablespoon of flour
1 glass white wine
1 glass fish stock
salt and pepper to taste
50g peas
plenty of chopped parsley
12 clams
potatoes to accompany
Directions
- Fish Stock
- Roughly chop the onion, carrot, fennel bulb, leek, and garlic then add into a pan with olive oil. Sweat it gently for a few minutes.
- Add in the fish parts and white wine, let it boil down for a few minutes. Add the celery, herbs, lemon and enough water to cover. Gently simmer for no longer than 20 minutes.
- Using a sieve, separate the solids leaving behind the fish stock.
- Hake in Green Sauce
- Boil the potatoes until soft. Once cooled enough to touch peel the skin off and set them aside.
- Finely chop the garlic and onion and gently sweat in olive oil. Once softened and translucent add the flour stirring for a few minutes over a gentle heat.
- Add the white wine and continue stirring to avoid lumps. Stir in the stock and gently simmer for 10 minutes thickening the sauce slightly.
- Add the hake and clams to the sauce seasoning with salt and pepper. Sprinkle on a generous amount of the chopped parsley and add the peas. Cook the fish for 5-6 minutes turning them once part way through. Season again if needed.
- Reheat the potatoes by tossing them in a pan with a couple tablespoons of olive oil.
