Merluza en salsa verde
35 min355 kcal each
Basque hake in a green sauce of garlic, parsley, white wine and olive oil, with clams opening in it.
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Plan this recipeIngredients
for 4 servings- Hake or cod fillets800 g
- Clams (vongole), in the shell400 g
- Garlic4 clove
- Fresh parsley30 g
- Olive oil5 tbsp
- Plain flour1 tbsp
- Dry white wine100 ml
- Water250 ml
- Salt1 tsp
Method
Prep 15 min · cook 20 min- Soak the clams in salted water for 30 minutes to purge them of sand. Cut the hake into four pieces and salt them.
- Fry the chopped garlic gently in the olive oil in a wide clay or shallow pan until it barely colours.
- Stir in the flour, then the wine and water, and shake the pan so the sauce thickens.
- Lay in the hake skin side up and add the clams. Cook over low heat for 4 minutes, shaking the pan in circles.
- Turn the fish, scatter in most of the chopped parsley and cook 3–4 minutes more, until the clams open and the sauce is green and glossy.
- Discard any closed clams, scatter with the last of the parsley and serve straight from the pan.
Nutrition
per servingCal
355
Protein
40g
Carbs
4.91g
Fat
19g
Of 0.3g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 2.7g is saturated.
