• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Hake in Salsa Verde

    This popular Basque recipe is traditionally prepared with tinned asparagues. Here, it's served with white asparagus, and the peas, which are typically blanched beforehand, are simply added to the sauce and allowed to cook there. It's a modern twist on a classic dish.

    * Photo by Laura Edwards


    Ingredients
    3
    tablespoons
    Olive Oil
    3
    cloves
    garlic
    1
    small shallot, finely chopped
    1
    tablespoon
    all-purpose flour
    7
    ounces
    Txakoli or other crisp dry white wine
    5
    ounces
    fresh fish stock
    4
    6-ounce hake fillets
    *
    sea salt and finely ground black pepper
    7
    ounces
    peas
    7
    ounces
    fresh clams
    4
    large white asparagus, blanched
    1
    handful
    parsley, finely chopped
    Directions
    Heat olive oil in frying pan over medium. Heat and fry garlic and shallot until soft and lightly golden, 3 to 4 minutes. Add flour and cook for about 2 minutes, then slowly add wine and stock and cook for another 2 minutes before adding stock to make a silky-smooth sauce.
    Season hake fillets and add to sauce. Cook hake, 4 to 5 minutes, then add peas and clams, and cook for 2 to 3 minutes until clams open. (Discard any clams that don’t open.)
    To finish, add asparagus and parsley. Keep simmering for a minute, season to taste and serve with crusty bread.
    Reprinted With Permission From Basque: Spanish Recipes from San Sebasian & Beyond

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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