Hake in green sauce

Ingredients

• 4 largehake steaks
• 300 gclams
• 300 gsmall prawns
• 100 mlwhite wine
• 200 mlhomemade fish stock
• 100 gpeas
• 2 clovesgarlic
• 1 heaped tablespoonflour
• 1onion
• 1 good bunchfresh parsley
• a good splashextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Soak the clams

   Soak the clams in very cold salted water for 30 minutes to help them release any grit. Rinse them thoroughly before cooking.

2. 2

   Chop the aromatics

   Finely chop the garlic, onion and parsley.

3. 3

   Soften the onion

   Heat a generous splash of olive oil in a wide casserole over a medium-low heat. Add the garlic and onion with a little salt and cook gently for about 15 minutes, taking care not to let them burn.

4. 4

   Reduce the wine

   Turn up the heat, pour in the white wine and let it reduce a little as the alcohol evaporates.

5. 5

   Cook the flour

   Stir in the heaped tablespoon of flour and cook for 3–4 minutes, stirring so it loses its raw taste.

6. 6

   Make the sauce

   Pour in the fish stock and add the chopped parsley. Stir well to disperse the flour and thicken the sauce slightly.

7. 7

   Add hake and peas

   Add the hake steaks and peas. Cover the casserole to help the heat circulate, so you do not need to turn the fish over.

8. 8

   Cook the seafood

   After a few minutes, add the prawns and clams. Cover again and cook until the clams have opened.

9. 9

   Finish and serve

   Take the casserole off the heat and give it a gentle shake to bring the sauce together. Serve straight away, with a little more chopped parsley scattered over the top if you like.

What is hake in green sauce?

Merluza en salsa verde is a Spanish preparation of hake in a parsley-coloured sauce, often made with garlic, wine and fish stock. Versions with shellfish are especially well suited to a generous one-pot meal.

This version combines clams, prawns and peas with hake. The sauce is thickened lightly with flour, while parsley keeps its flavour fresh and its colour vivid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 0g protein, 0g carbs, 0g fat.

Hake and seafood provide most of the protein, while the peas and flour contribute carbohydrates. The olive oil carries most of the fat; serve a portion with vegetables or a modest helping of potatoes to round out the plate.

The seafood choices

Hake: Large steaks hold their shape as they simmer in the sauce. Choose pieces of similar thickness so they cook at roughly the same pace.

Clams and prawns: Add these after the fish has had a few minutes in the casserole. The clams are ready when they open; discard any that remain closed.

Build a smooth green sauce

Aromatics: Cook the garlic and onion slowly for about 15 minutes, keeping the heat moderate and stirring as needed. They should soften without taking on dark colour.

Flour: Give it 3–4 minutes in the casserole, stirring continuously, before adding liquid. This helps avoid a raw flour taste and lumps in the finished sauce.

Stock: Stir as you pour it in so the flour disperses evenly. The sauce is meant to thicken slightly, rather than become a heavy coating.

Check the cooking cues

Clams: Their shells opening is the clear cue given in the method that the seafood is ready. Keep the lid on while they cook, and check the casserole after a few minutes.

Hake: It should be opaque and just cooked through, with flakes beginning to separate. Avoid prolonged cooking, which can make the fish dry and fragile.

Allow time for the clams

The clams need a 30-minute soak in cold salted water, followed by a thorough rinse to remove grit. This resting time can happen while you prepare the other ingredients.

The onion and garlic then cook gently for about 15 minutes. Once the fish and shellfish go in, keep an eye on the pan rather than relying on a fixed finishing time.

Serve it straight away

This dish is best served as soon as the sauce has been brought together with a gentle shake of the casserole. That helps keep the hake steaks intact while distributing the sauce.

Bread is handy for the parsley-and-wine sauce, or serve the fish with boiled potatoes or rice for a more substantial plate. Add the extra parsley just before serving if desired.

Recipe notes & tips

• Use a wide casserole so the fish and shellfish can sit in a single layer.
• Rinse the soaked clams thoroughly to remove loosened grit.
• Keep the garlic and onion over a medium-low heat so they soften without burning.
• Stir the flour well before adding the stock to help keep the sauce smooth.
• Keep the lid on after adding the fish to help the heat circulate evenly.
• Shake the casserole gently to bring the sauce together without breaking the hake.

Variations

• Add mussels: Use them alongside the clams and cook until their shells open.
• Use firm white fish: Choose steaks or fillets that can hold together in the sauce.
• Add a chilli: Finely chop a little chilli and cook it with the garlic and onion.
• Swap the peas: Use a similar amount of broad beans for a different green addition.
• Serve with potatoes: Add boiled potatoes on the side to make the meal more filling.

Common mistakes to avoid

• Burning the aromatics: Keep the heat medium-low and stir the garlic and onion as they soften.
• Skipping the clam soak: Soak them for 30 minutes in cold salted water, then rinse well to clear grit.
• Adding stock too quickly: Pour it in while stirring so the flour disperses evenly.
• Overcooking the fish: Add the prawns and clams after the hake has cooked for a few minutes, then check promptly.
• Keeping closed clams: Discard any clams that have not opened after cooking.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a covered pan until piping hot, taking care not to overcook the hake; discard any shellfish that remained closed during cooking.

Frequently asked questions