Can I use frozen hake fillets?
Yes, you can use frozen hake fillets. Thaw them completely in the refrigerator overnight and pat them very dry before seasoning and cooking.
DINNER
Basque Hake with Clams in Green Sauce (Merluza en Salsa Verde)
Experience the culinary heart of the Basque Country with this exquisite dish. Delicate hake fillets and plump, briny clams are gently simmered in a bright, aromatic green sauce, creating a seafood masterpiece that's both elegant and comforting. Perfect for a special occasion or a delightful weeknight meal.
HOW TO MAKE IT
Let's cook.
01
Pat the hake fillets dry with paper towels and season lightly with salt and pepper.
02
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03
Stir in the flour and cook for 1 minute, creating a light roux. Gradually whisk in the white wine and fish broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
04
Carefully place the hake fillets into the simmering sauce. Add the scrubbed clams around the hake. Cover the skillet and cook for 8-10 minutes, or until the hake is opaque and flakes easily, and the clams have opened. Discard any unopened clams.
05
Stir in the fresh chopped parsley and serve immediately, ensuring each plate gets a generous portion of the green sauce and clams.
About This Recipe
Experience the culinary heart of the Basque Country with this exquisite dish. Delicate hake fillets and plump, briny clams are gently simmered in a bright, aromatic green sauce, creating a seafood masterpiece that's both elegant and comforting. Perfect for a special occasion or a delightful weeknight meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of red pepper flakes with the garlic. A squeeze of fresh lemon juice just before serving brightens the flavors.
Easy Substitutions
Cod or halibut can be used instead of hake. Mussels can replace clams. Vegetable broth can be used in place of fish broth, though it will alter the flavor slightly.
Storage & Reheating
Store any leftover hake and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from drying out.
Serving Suggestions
Serve this Basque Style Hake with Clams alongside crusty bread to soak up the delicious green sauce. Steamed new potatoes or a simple side salad with a vinaigrette dressing would also complement the dish beautifully.
Common Mistakes
1. Overcooking the hake: Hake cooks quickly; watch it closely to ensure it remains tender and flaky. 2. Burning the garlic: Garlic can turn bitter if overcooked; keep the heat moderate and cook just until fragrant. 3. Not cleaning the clams properly: Ensure clams are scrubbed and soaked to remove sand. 4. Not discarding unopened clams: Unopened clams after cooking should always be discarded for safety.
Frequently Asked Questions
What kind of white wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines.
Can I make the green sauce ahead of time?
While the sauce can be made a few hours ahead, it's best to add the parsley just before serving to maintain its vibrant color and fresh flavor. The fish and clams should be cooked fresh.
MORE TO KNOW
The key to a successful Salsa Verde is the freshness of the parsley and not overcooking the garlic. The flour acts as a thickener, giving the sauce a silky texture that clings beautifully to the fish and clams. Ensure your clams are fresh; a good way to check is to tap them gently. If they close, they are alive and good to use. If they remain open, discard them.
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