Hake in green sauce is one of the pillars of Basque and Cantabrian cuisine, where parsley and garlic define the flavor of the sea. It is traditionally cooked in a clay pot and served with bread for dipping. It is a humble dish that has become a tavern and restaurant classic.
Mediterranean
Hake in green sauce
Hake in green sauce with clams, parsley, garlic and white wine in Basque style.
- Spain
- Main course
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 36 g
- Fiber 0.5 g
- Carbohydrates 6 g
- Fat 16 g
- Sodium 580 mg
Story behind the dish
Preparation
Hake in green sauce is a Spanish preparation with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 hake loins, 180 g each.
- Have ready: 200 g of fresh clams.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 1 bunch of finely chopped fresh parsley.
- Have ready: 100 ml of dry white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the hake loins with salt and pepper and lightly flour them for…
Season the hake loins with salt and pepper and lightly flour them on both sides.
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Heat the oil in a wide saucepan and brown the hake for 2 minutes…
Heat the oil in a wide saucepan and brown the hake for 2 minutes on each side; reserve on a plate. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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In the same pot
In the same saucepan, sauté the garlic over low heat without browning, add the parsley and stir for 30 seconds.
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Add the white wine
Add the white wine, let it reduce by half and add the fish broth.
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Return the hake and clams
Return the hake and clams, cook covered for 8-10 minutes until the fish is cooked and the clams open.
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Adjust salt
Adjust the salt, add a splash of vinegar and raw oil; Serve immediately with the green sauce on top. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with fresh peas added in the last 5 minutes of cooking.
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