📝 About This Recipe
Transport your senses to the rugged coast of Northern Spain with this iconic Basque masterpiece. This dish features succulent flakes of hake bathed in a vibrant 'Salsa Verde'—a silky, emerald-hued sauce created through the magical emulsification of olive oil, garlic, and fresh parsley. It is a celebration of simplicity and technique, combining fresh seafood and briny clams into a sophisticated meal that defines Spanish coastal elegance.
🥗 Ingredients
The Fish and Shellfish
- 4 pieces Hake fillets (thick-cut, about 180g each, skin-on preferred)
- 12-16 pieces Fresh Clams (Manila or Littleneck, scrubbed and purged)
- 8 spears White Asparagus (high-quality canned or jarred)
- 2 Hard-boiled Eggs (peeled and halved lengthwise)
The Salsa Verde Base
- 100 ml Extra Virgin Olive Oil (use a high-quality Spanish Picual or Arbequina)
- 4 pieces Garlic Cloves (very finely minced)
- 1 large bunch Fresh Flat-leaf Parsley (finely chopped to yield about 1/2 cup)
- 1 tablespoon All-purpose Flour (to thicken the emulsion)
- 100 ml Dry White Wine (Txakoli is traditional, or a dry Sauvignon Blanc)
- 250 ml Fish Stock (homemade or high-quality store-bought)
Seasoning and Extras
- to taste Kosher Salt
- 1/2 cup Frozen Peas (briefly blanched)
- 1 pinch Red Chili Flakes (optional, for a tiny hint of heat)
👨🍳 Instructions
-
1
Pat the hake fillets completely dry with paper towels and season generously with salt on both sides. Let them sit at room temperature for 10 minutes.
-
2
In a large, wide clay pot (cazuela) or a heavy-bottomed skillet, add the olive oil over low-medium heat.
-
3
Add the minced garlic and optional chili flakes. Sauté gently until the garlic is fragrant and golden, but be careful not to brown it, as burnt garlic will make the sauce bitter.
-
4
Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, creating a light blond roux.
-
5
Pour in the white wine, increasing the heat slightly to bring it to a simmer. Allow the alcohol to evaporate for about 2 minutes.
-
6
Gradually add the fish stock while whisking constantly. Bring to a gentle simmer until the sauce begins to thicken and look silky.
-
7
Stir in half of the chopped parsley. The sauce should turn a beautiful light green color.
-
8
Place the hake fillets into the sauce, skin-side up. Gently shake the pan in a circular motion; this 'pil-pil' movement helps emulsify the fish proteins with the oil and stock.
-
9
Scatter the cleaned clams around the fish. Cover the pan with a lid and cook for about 3-5 minutes.
-
10
Once the clams have opened, remove the lid. Add the white asparagus spears, blanched peas, and the remaining parsley.
-
11
Gently spoon the green sauce over the fish and vegetables. Cook for another 2 minutes until the hake is opaque and flakes easily with a fork.
-
12
Place the hard-boiled egg halves on top to warm through for the final 60 seconds.
-
13
Taste the sauce and adjust the salt if necessary. Remove from heat and serve immediately directly from the cazuela.
💡 Chef's Tips
Always use a wide pan so the fish doesn't overlap; a traditional clay 'cazuela' retains heat perfectly. Do not overcook the hake; it should be moist and succulent, not rubbery. If the sauce gets too thick, add a splash more fish stock; if too thin, continue the circular 'shaking' motion of the pan to emulsify. Discard any clams that do not open after 5-6 minutes of steaming. Use the freshest parsley possible and chop it at the last minute to ensure the sauce stays a vibrant green rather than turning dull.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or baguette to soak up every drop of the green sauce. Pair with a chilled glass of Txakoli, a slightly sparkling dry white wine from the Basque Country. A simple side of boiled small potatoes (patatas cocidas) works beautifully to round out the meal. Follow the meal with a light lemon sorbet to cleanse the palate after the rich, garlicky sauce.