Merluza en Salsa Verde (Basque Hake in Green Parsley Sauce)
Local name: Merluza en salsa verde
In short: Hake steaks gently cooked in a garlic, white wine and parsley sauce with clams and peas, a Basque favorite that shines with fresh fish. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 355 kcal
Merluza en salsa verde is a Basque dish of hake in a bright green sauce of olive oil, garlic, parsley and white wine. The fish gelatin thickens the sauce as the pan is shaken, and clams, peas or asparagus often join it. Hake is the fish of choice in northern Spain, prized for its soft, white flesh. Cook it just until it turns opaque, then serve with boiled potatoes and bread to mop up the sauce.
Instructions
- Season the fish with 1/2 tsp of the salt and rest it for 10 minutes. Soak the clams in cold salted water for 30 minutes to release any sand, then rinse.
- Heat the oil in a wide, shallow pan over medium-low heat. Cook the garlic for 2 minutes until pale gold, then stir in the flour for 30 seconds.
- Pour in the wine and simmer for 1 minute. Add the stock and simmer 3 minutes, until the sauce thickens slightly. Stir in half the parsley and the remaining salt.
- Lay the fish in the sauce, skin-side down. Cook for 3 minutes, shaking the pan in small circles rather than stirring, then turn the fish over.
- Add the clams and peas, cover and cook for 5 to 6 minutes, until the fish turns opaque and flakes easily and the clams have opened. Discard any clams that stay shut.
- Add the remaining parsley and shake the pan so the sauce turns glossy and green. Serve right away with boiled potatoes or bread.
Tips
- Hake is delicate and dries out quickly. Take the pan off the heat the moment the fish turns opaque, and let the residual heat finish the cooking.
- Add the parsley in two stages: half early for flavor and half at the end for the bright green color.
Questions and answers
Can I use cod instead of hake?
Yes. Fresh cod, haddock or other firm white fish all work. Adjust the cooking time to the thickness of the pieces, and cook until the flesh flakes at 63°C (145°F).
Do I need the clams?
No. The sauce is good with only peas and parsley, or with a few asparagus tips. Clams add a briny note and are traditional in the Basque Country.
Why shake the pan instead of stirring?
Shaking helps the fish gelatin and oil blend into a glossy sauce without breaking up the tender fish flakes.
How long does it take to make Merluza en Salsa Verde (Basque Hake in Green Parsley Sauce)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Merluza en Salsa Verde (Basque Hake in Green Parsley Sauce)?
About 355 kcal per serving, with 38 g of protein, 10 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
