Hake and clams in a green sauce recipe
Hake and clams in a green sauce (merluza en salsa verde) This authentic Spanish dish is easy to make and perfect for Spring. 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes200g/7oz fresh clams, scrubbed under cold running water and debearded3 tbsp olive oil3 garlic cloves, finely chopped1 small shallot, finely chopped1 tbsp plain flour200ml/7fl oz dry white wine (ideally Txakoli)150ml/5fl oz fresh fish stock4 x 180g hake fillets200g/7oz peas1 small handful flatleaf parsley, finely chopped crusty bread, to servesea salt and freshly ground black pepper 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes 200g/7oz fresh clams, scrubbed under cold running water and debearded 3 tbsp olive oil 3 garlic cloves, finely chopped 1 small shallot, finely chopped 1 tbsp plain flour 200ml/7fl oz dry white wine (ideally Txakoli) 150ml/5fl oz fresh fish stock 4 x 180g hake fillets 200g/7oz peas 1 small handful flatleaf parsley, finely chopped crusty bread, to serve sea salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside.Discard any clams with broken shells and any that refuse to close when tapped.Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce.Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside. Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside. Discard any clams with broken shells and any that refuse to close when tapped. Discard any clams with broken shells and any that refuse to close when tapped. Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce. Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce. Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread.