Merluza En Salsa Verde Hake In A Green Sauce Food

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FISH WITH SPANISH GREEN SAUCE



Fish with Spanish Green Sauce image

I am using cusk, hake or cod here, but any fish will work, as would chicken or pork or other white meats.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 40m

Number Of Ingredients 11

1 pound skinless, boneless fish
Salt and black pepper
Flour for dusting
1/4 cup olive oil, (divided)
1 yellow or white onion, minced
3 cloves garlic, minced
1/4 teaspoon cayenne ((optional))
3/4 cup white wine
1 cup fish stock or chicken stock
1 cup finely minced parsley, fennel fronds, dill, chervil, or cilantro
Lemon juice to taste

Steps:

  • Salt and pepper the fish and set aside while you chop the vegetables and herbs.
  • Set a cooling rack over a baking sheet and put that in the oven. Set the oven to 200°F.
  • Heat 1 tablespoon of the olive oil in a small pan and gently cook the onion until it is golden and translucent. Don't brown it. Turn off the heat and let everything sit for now.
  • Heat the rest of the olive oil in a large sauté pan over medium-high heat. While it is heating up, dust the fish with flour. Press the flour in, then shake off the excess. Fry the fish in the olive oil until nicely browned on both sides, about four minutes per side. Move the fish to the rack in the oven as it browns.
  • When the fish is ready, move the onion and as much of the oil as you can scrape out of the little pan into the pan you cooked the fish in. Let this heat up, adding the garlic now. Let all this cook a minute or two.
  • Pour in the wine, bring it to a boil and let it roll a minute or two, then pour in the fish stock. Bring this to a boil and let it cook down for a couple minutes. Taste it for salt and add some if needed. Add all the herbs and cayenne and stir to combine. Let this cook 1 minute, then turn off the heat. Add black pepper and lemon juice to taste.
  • Pour some sauce over the fish on everyone's plate and serve with crusty bread, potatoes or rice.

Nutrition Facts : Calories 279 kcal, Carbohydrate 6 g, Protein 22 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 268 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HAKE IN GREEN SAUCE



Hake in Green Sauce image

Categories     Fish     Dinner     Pea     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 11

3 (10- to 12-oz) hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail
1 cup water
1 small onion, chopped
1/4 cup minced fresh flat-leaf parsley plus 2 sprigs
3 large garlic cloves, thinly sliced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
3/4 cup cooked fresh peas or frozen peas, thawed
Special Equipment
a 12-inch-wide earthenware cazuela* or heavy metal pot (about 3 inches deep) with 2 handles

Steps:

  • Make fish stock:
  • Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
  • Cook fish:
  • Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.

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