HAKE WITH CLAMS IN SALSA VERDE
This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.
Provided by Florence Fabricant
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
- Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
- Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
- Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
- Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.
CLAMS WITH GREEN SAUCE (SALSA VERDE)
Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.
Provided by threeovens
Categories Low Cholesterol
Time 15m
Yield 24 clams, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
- Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.
Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8
PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse clams individually in cold water to remove all sand. Drain.
- Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
- When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
- Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
- Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
SALSA VERDE (GREEN SAUCE)
Provided by Food Network
Yield about 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.
STEAMED CLAMS WITH SALSA VERDE
Steps:
- In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
- With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
- Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
- Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.
SPANISH HAKE AND CLAMS IN SALSA VERDE
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
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
BAKED CLAMS IN SPICY BUTTER SAUCE (LES PALOURDES AUX AROMATES)
This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)
Provided by Charmed
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the open clams, meat side up, on a baking sheet.
- Preheat the oven to 450.
- In a saucepan, combine the chopped shallots and wine.
- Cook briefly, stirring.
- Add the butter and heat, stirring, until it melts.
- Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
- Bring just to the boil, stirring.
- Cook and continue stirring for about 5 minutes.
- Add the basil& let the sauce cool to lukewarm.
- Spoon the sauce over the clams and bake for 10 minutes.
- Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.
Nutrition Facts : Calories 279.6, Fat 23.9, SaturatedFat 14.7, Cholesterol 90.6, Sodium 71.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 11.6
PESCADO EN SALSA VERDE-FISH WITH CLAMS IN GREEN SAUCE
This recipe has been in my family for quite a while, my grandma in Spain was a gourmet cook and she has passed it on to my Dad and he passed it on to me... My family loves when I make it and I would like to share it with all of you as it is very healthy.
Provided by cristibell
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces.
- Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal.
- In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well.
- Add your clams and stir consistently for a couple minutes then add your white wine.
- Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil.
- discard any clams that haven't opened.
- Add the fish, which will be done in about 10-15 minutes.
- I add a bit more white wine before serving, but it is not neccessary.
- **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration.
- this is great as the main dish and served with some rice on the side or cous-cous.
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
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