Basque Hake and Clams In Salsa Verde
From darbar 16 years ago
- 20 minutes to make
- Serves 4
Whenever Basques talk about food – which is pretty much all the time – the conversation always turns to merluza (hake) in salsa verde, perhaps the most iconic dish in the Pais Vasco. Line-caught merluza is the pride of the Basque fishermen. Read more Salsa verde makes the perfect foil for it and the clams, both of which need to be handled gently. It’s a soupy sauce that allows the seafood to cook at a low temperature, preserving its moistness. If you can’t find it, use another delicate but not overly flaky fish, such as cod, scrod, or sea bass. See less
Ingredients
- 4 hake, cod, or sea bass fillets (each about 1 inch thick and 6 ounces) with skin shopping list
- coarse salt (kosher or sea) and freshly ground white pepper shopping list
- ¼ cup light olive oil shopping list
- 2 teaspoons all-purpose flour, plus more for dredging the fish shopping list
- 5 medium size garlic cloves, minced shopping list
- 1/3 cup finely minced fresh flat leaf parsley shopping list
- ¼ cup dry white wine shopping list
- 1 cup fish stock (or 2/3 cup bottled clam juice diluted with 1/3 cup water) shopping list
- 12 littleneck clams, scrubbed shopping list
- 2/3 cup frozen baby peas, thawed shopping list
- crusty bread, for serving shopping list
How to make it
- Rub the fish with salt and white pepper and let stand for 15 minutes.
- Heat the olive oil in a 10-inch earthenware cazuela or a deep, heavy skillet over medium-low heat. Dust the fish very lightly with flour and cook it for 30 seconds on each side. Transfer the fish to a plate. Add the garlic and half of the parsley to the cazuela. Cook, stirring, until the garlic is very fragrant but not browned, about 1 minute. Add the 2 teaspoons flour and stir for another 30 seconds. Add the wine and the fish stock, increase the heat to medium-high, and cook the sauce, stirring, until it thickens a little, about 2 minutes.
- Return the fish to the cazuela. If the fillets have skin, arrange them skin side down. Reduce the heat to low and cook for 2 minutes. Using a spatula, turn the fish over, then add the clams and peas. Cover the cazuela and cook, shaking the cazuela, until the fish just flakes when prodded with a fork and the clams open, 4 to 7 minutes more. Stir in the remaining parsley. Taste the sauce for seasoning, adding salt and/or white pepper as necessary. You can serve the dish straight from the cazuela or transfer it to a deep serving dish. Serve with the bread to sop up the sauce.
- This recipe was taken from an awesome cookbook called The New Spanish Table by Anya Von Bremzen
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- choclytcandy Dallas, Dallas
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