Recipe

Basque Hake And Clams In Salsa Verde Recipe

	Darbar / All my dishes 1 year, 6 months ago 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. Salsa... More Prep:15m Cook:20m Servings:4	Darbar
	basque hake merluza salsa clams

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Ingredients

4 hake, cod, or sea bass fillets (each about 1 inch thick and 6 ounces) with skin

Coarse salt (kosher or sea) and freshly ground white pepper

¼ cup light olive oil

2 teaspoons all-purpose flour, plus more for dredging the fish

5 medium size garlic cloves, minced

1/3 cup finely minced fresh flat leaf parsley

¼ cup dry white wine

1 cup fish stock (or 2/3 cup bottled clam juice diluted with 1/3 cup water)

12 littleneck clams, scrubbed

2/3 cup frozen baby peas, thawed

Crusty bread, for serving

Directions

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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