Merluza En Salsa Verde Hake In A Green Sauce Food

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SPANISH HAKE AND CLAMS IN SALSA VERDE



Spanish Hake and Clams in Salsa Verde image

From Spainrecipes.com; this is a classic dish called Merluza y Almejas En Salsa Verde that my abuela used to prepare; a recipe that is one of the front-runners of traditional Basque cooking. Salsa verde appears in many dishes: with clams alone, with monkfish or fresh cod, or with a combination of clams and hake, as in this recipe. Hake, a noble and expensive fish when caught in Cantabria's local waters and in the Bay of Biscay, is also available in the United States at good fish markets, where it is sometimes imported from Chile. Basque hake is better if you can find it: the flesh is tighter and tastier, and the skin is darker and very shiny. Prep time includes the time to purge the clams of their sand.

Provided by Raquel Grinnell

Categories     Spanish

Time 2h20m

Yield 4 main dishes, 4 serving(s)

Number Of Ingredients 15

24 small littleneck clams or 24 small manila clams
1 tablespoon coarse sea salt
4 cups water
1/3 cup olive oil
2 garlic cloves, finely minced
1/2 teaspoon hot red pepper flakes (optional)
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
2 tablespoons fresh flat-leaf parsley, chopped
1/2 cup dry white wine
2 lbs hake fillets, cut into 16 pieces
salt
4 white asparagus, canned and halved crosswise (the best are from Navarra)
2 eggs, hard-boiled, peeled and quartered lengthwise, for garnish
chopped fresh flat-leaf parsley (to garnish)

Steps:

  • Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain.
  • In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened.
  • In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green.
  • Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through.
  • Garnish with the egg wedges and sprinkle with the parsley. Serve immediately.

Nutrition Facts : Calories 459.1, Fat 22.6, SaturatedFat 3.6, Cholesterol 221.7, Sodium 2812.2, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 51.2

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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