If you’re looking to bring the flavors of traditional Spanish cuisine into your kitchen, Hake in Green Sauce, known in Spain as Merluza en Salsa Verde, is a must-try. This dish hails from the Basque Country, a region in northern Spain celebrated for its seafood and refined culinary traditions. Light yet deeply flavorful, it’s a recipe that proves how a few simple ingredients can come together to create something truly special.
The star of the dish is hake, a white, flaky fish that’s popular across Europe and especially in Spanish households. It’s simmered gently in a vibrant green sauce made with fresh parsley, garlic, olive oil, and white wine. The result is a delicately herbed fish dish that’s elegant enough for entertaining yet simple enough for a weeknight meal.
One of the great things about this recipe is its versatility—you can keep it classic or enhance it with clams, peas, or even asparagus. It’s also a one-pan dish that comes together quickly, making it perfect for those who want to cook something impressive without spending hours in the kitchen.
Whether you’re new to Spanish cooking or already a fan of Mediterranean flavors, this traditional hake recipe is a delicious way to explore Spain’s rich culinary heritage. Let’s dive into how to make it, step by step.
Table of Contents
Hake in Green Sauce History
Hake in Green Sauce has a long-standing history in Basque cuisine. With its proximity to the Bay of Biscay, the Basque region boasts an abundance of fresh fish, including hake. This dish emerged as a flavorful way to showcase the delicate taste of hake while incorporating the vibrant flavors of parsley, garlic, and olive oil. Combining these ingredients creates a mouthwatering green sauce that perfectly complements the mild and tender hake fillets.
Hake in Green Sauce Recipe
To cook Hake in Green Sauce, start by preparing the green sauce. Blend fresh parsley, garlic, olive oil, and white wine vinegar until you achieve a smooth, vibrant sauce. Season it with salt and pepper to taste.
Next, season the hake fillets with salt and pepper, lightly dust them with flour, and fry them in olive oil until crispy and golden brown. Once cooked, transfer the fillets to a serving dish and generously spoon the green sauce over them.
Ingredients
- 4 hake fillets
- 3 garlic cloves, finely chopped
- 1 small onion, finely diced
- 1 tbsp flour
- 150 ml fish stock
- A generous handful of fresh parsley
- 100 ml white wine
- 3 tbsp olive oil
- Salt and pepper to taste
- Optional: clams or peas
Step-by-Step Instructions
Step 1: Prepare the Base
Sauté the garlic and onion in olive oil over medium heat until soft and fragrant.
Step 2: Add the Flour
Stir in the flour to form a light roux. Cook for 1–2 minutes to remove the raw taste.
Step 3: Build the Sauce
Pour in the white wine and fish stock, whisking to avoid lumps. Add finely chopped parsley and let it simmer.
Step 4: Cook the Hake
Add the hake fillets to the sauce. Simmer gently for about 6–8 minutes or until the fish is fully cooked.
Step 5: Optional Add-ins
Add clams or peas in the last 2–3 minutes of cooking for extra flavor and texture.
Hake in Green Sauce Variations
While the classic recipe focuses on hake fillets, some variations incorporate other ingredients. One popular variation is adding clams to the dish. The combination of hake and clams adds a delightful saltiness to the sauce and elevates the overall flavor profile. Add cleaned clams to the pan after flipping the hake fillets and cook until they open.
Tips and Tricks:
- Use fresh and high-quality ingredients, especially hake fillets, to ensure the best flavor and texture.
- Adjust the thickness of the green sauce by adding more or less olive oil to suit your preference.
- Garnish the dish with a sprinkle of chopped parsley or a drizzle of extra virgin olive oil for an extra touch of freshness.
- Serve the Hake in Green Sauce immediately to enjoy it at its best.
Related Spanish Recipes
- Spanish Garlic Shrimp (Gambas al Ajillo)
- Spanish Cod in Tomato Sauce (Bacalao a la Vizcaína)
- Patatas a la Riojana (Rioja-style Potatoes)
- Galician Octopus (Pulpo a la Gallega)
Frequently Asked Questions
Can I use frozen hake?
Yes, just make sure to thaw it completely and pat it dry before cooking.
What can I substitute for hake?
Cod or any firm white fish will work well with this sauce.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
Is this dish gluten-free?
You can make it gluten-free by replacing flour with cornstarch or gluten-free flour.
Conclusion
Hake in green sauce is a simple, elegant dish that brings the taste of Northern Spain to your table. If you loved this recipe, don’t forget to subscribe to our newsletter for more Spanish favorites every week—or leave a comment below and let us know how it turned out for you!
Hake in Green Sauce 5 Irresistible Steps to Master it
Ingredients
- 4 Hake fresh fillets
- 3 Garlic cloves, finely chopped
- 1 tbsp Flour for dusting
- A generous handful of fresh parsley
- 100 ml White wine vinegar
- 3 tbsp Olive oil for frying
- Salt and pepper to taste
- 1 Optional: clams or peas
Instructions
- Prepare the Base:Sauté the garlic and onion in olive oil over medium heat until soft and fragrant.
- Add the Flour:Stir in the flour to form a light roux. Cook for 1–2 minutes to remove the raw taste.
- Build the Sauce: Pour in the white wine and fish stock, whisking to avoid lumps. Add finely chopped parsley and let it simmer.
- Cook the Hake:Add the hake fillets to the sauce. Simmer gently for about 6–8 minutes or until the fish is fully cooked.
- Optional Add-ins:Add clams or peas in the last 2–3 minutes of cooking for extra flavor and texture.
