World Flavors Cookbook

Merluza en Salsa Verde

The Basque Country's most celebrated fish dish — hake simmered in a bright green sauce of parsley, garlic, and white wine with clams.

Cuisine: Spain

Ingredients

• 4 hake steaks (merluza)
• 200g clams, purged
• 4 cloves garlic, minced
• Large bunch flat parsley, chopped
• 150ml Txakoli or dry white wine
• 2 tbsp flour
• 100ml fish stock
• Olive oil
• Salt

Instructions

1. Lightly flour hake steaks.
2. Sauté garlic in olive oil briefly. Add flour and stir.
3. Add wine and fish stock. Stir to make a thin sauce.
4. Add parsley (most of it). Lay hake in the sauce.
5. Add clams around the fish. Cover and simmer 8-10 minutes.
6. Shake the pan in circles to emulsify the sauce. Add remaining parsley.