Hake in Green Sauce 5 Irresistible Steps to Master it
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.
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.
Notes
Add a handful of clams if you like, near the end of cooking the hake. The clams will cook for 2 to 3 minutes.