Hake in Green Sauce
Hake in a casserole with green sauce of garlic, parsley and white wine, bound by shaking the casserole. A Basque classic in 20 minutes.
- Total
- 25 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- hake1.75 lb
- clam8.75 oz
- garlic clove4
- parsley3 tbsp
- flour1 tbsp
- white wine3.5 fl oz
- fish stock0.75 cup
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Salt the hake slices. Leave the clams in salted water for 30 minutes to release their sand.
- 2
In a shallow casserole, gently brown the minced garlic in the olive oil over low heat without burning.
- 3
Add the flour and stir 1 minute. Pour in the white wine and let the alcohol cook off.
- 4
Add the fish stock and half the chopped parsley and stir until it thickens slightly.
- 5
Place the hake skin side up with the drained clams. Cook 4 minutes shaking the casserole back and forth.
- 6
Turn the hake, cook 3 more minutes until the clams open and sprinkle with the rest of the parsley.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
