Hake in green sauce
A Basque classic: hake and clams in a light sauce of garlic, parsley and white wine, thickened by gently shaking the pan.
- 30 min10 prep · 20 cook
- MediumDifficulty
- 390 kcalper serving
Ingredients
- Hake steaks (about 200 g each)4
- Clams300 g
- garlic4 cloves
- Flour1 tbsp
- White wine100 ml
- Fish stock200 ml
- Chopped parsley4 tbsp
- Olive oil5 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the clams in salted cold water so they release any sand.
- 2
Season the hake with salt. Gently fry the finely chopped garlic in the oil in a wide clay pot without letting it brown.
- 3
Stir in the flour, then add the wine and let the alcohol cook off.
- 4
Pour in the stock and half of the parsley and bring to a gentle simmer.
- 5
Lay the hake in the sauce skin side up and add the drained clams.
- 6
Cook, shaking the pot gently so the sauce thickens. Turn the fish halfway through and discard any clams that stay closed.
- 7
Sprinkle with the rest of the parsley and serve in the same pot.
Tips and questions
- Why does the sauce need shaking the pan?
- Gently swirling the pan releases gelatine from the fish and emulsifies it with the oil, giving a silky sauce without extra flour.
- Can I make it without clams?
- Yes, it is still a classic; add a few prawns or simply more fish stock. If you use clams, soak them in salted water first to purge the sand.
- Is it gluten-free?
- Swap the wheat flour for a teaspoon of cornflour, or skip it and rely on swirling the pan to thicken the sauce.
Enjoy your meal!
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