Merluza a la Vasca

Name: Merluza a la Vasca
Yield: 2 servings
Cuisine: Spanish
Ingredients: 4 thick hake steaks or fillets; 300g clams; 4 garlic cloves, sliced; A large bunch of parsley, finely chopped; 100ml white wine and 200ml fish stock; Peas and white asparagus; Olive oil and a little flour

Merluza a la vasca/mehr-LOO-thah ah lah VAHS-kah/

Also known as: Merluza en Salsa Verde, Basque Hake in Green Sauce, Hake in Green Sauce

About this dish

Hake simmered gently in a green sauce of olive oil, garlic, parsley and white wine, with clams, asparagus and peas.

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Ingredients

🐟4 thick hake steaks or fillets

🦪300g clams

🧄4 garlic cloves, sliced

🌿A large bunch of parsley, finely chopped

🍷100ml white wine and 200ml fish stock

🫛Peas and white asparagus

🫒Olive oil and a little flour

Method

Serves 2

Gently fry the garlic in olive oil in a clay or shallow pan.

Sprinkle in a little flour, then add the wine and stock.

Add the hake skin-side up and cook gently, shaking the pan so the sauce thickens.

Turn the fish and add the clams, peas and asparagus.

When the clams open, stir in the parsley and serve in the pan.

✓ What Makes it Authentic

Merluza a la vasca or en salsa verde is a Basque classic; shaking the pan makes the fish's gelatine thicken the sauce.

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