Best 6 Pescado En Salsa Verde Fish With Clams In Green Sauce Recipes

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Embark on a culinary journey to the vibrant coastal regions of Spain with our delectable "Pescado en Salsa Verde" recipe. This traditional dish, also known as "Fish with Clams in Green Sauce," is a symphony of flavors that will transport your taste buds to the shores of the Mediterranean. Dive into the depths of this seafood extravaganza, where tender fish fillets and succulent clams bask in a vibrant green sauce, a harmonious blend of fresh herbs, tangy capers, and the subtle sharpness of white wine. Accompany this main course with our equally delightful side dish recipes: "Patatas a la Riojana," a hearty potato stew infused with chorizo and red peppers; "Ensalada Verde," a refreshing salad showcasing the crispness of lettuce, tomatoes, and cucumbers; and "Arroz Blanco," a fluffy white rice that serves as the perfect canvas for the bold flavors of the main dish. Get ready to indulge in a complete Spanish feast that will leave you craving for more!

Let's cook with our recipes!

MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)



Mariscada En Salsa Verde (Seafood Stew in Green Sauce) image

This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.

Provided by threeovens

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/2 lb tomatillo
1 medium onion, chopped
6 garlic cloves, chopped
2 tablespoons olive oil
13 1/2 ounces unsweetened coconut milk (or whatever your can size is)
2 cups chicken stock or 2 cups water and 2 tsp chicken bouillon
1 cup dry white wine (like Pinot Grigio, one you would drink)
1/2 cup fresh parsley, chopped (about 1/2 a bunch)
salt & freshly ground black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon butter
1/4 lb large shrimp, peeled and deveined
1/4 lb sea scallops
2 lobster tails
12 littleneck clams
12 mussels
1/4 lb squid, bodies washed well and cut into rings (calamari)
fresh parsley, optional for garnish
heavy cream, optional for garnish

Steps:

  • Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
  • Add onions and garlic to food processor and coarsely puree.
  • Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
  • Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
  • Cover, and cook, stirring occasionally, 20 minutes.
  • Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
  • Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
  • Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
  • Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
  • Re-cover and cook, while shaking pan occasionally, until all shells open.
  • Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
  • Serve with optional garnishes.
  • ------------------------------------------OR---------------------------------------------.
  • Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
  • Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
  • Bring to the table in the casserole dish; pass optional garnishes.

Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2

PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)



Pescado En Salsa Verde (fish Fillets in Green Sauce) image

From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.

Provided by Chef Kate

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs red snapper fillets (about 6 - 8 fillets)
2/3 cup olive oil
3/4 cup white wine
2 tablespoons white wine vinegar
1 cup parsley, fresh, roughly chopped
1 small onion, finely chopped
4 garlic cloves, coarsely chopped
1 teaspoon salt (sea or kosher)
1/2 teaspoon pepper, freshly ground

Steps:

  • Blot the fillets dry--really dry--to avoid a watery sauce.
  • In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
  • In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
  • If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
  • Bring the sauce to a boil over high heat.
  • Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
  • Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3

STEAMED CLAMS WITH SALSA VERDE



Steamed Clams with Salsa Verde image

Provided by Aarón Sánchez

Categories     appetizer

Time 30m

Yield servings

Number Of Ingredients 11

1/4 red onion, roughly chopped
1 jalapeno, roughly chopped
1/4 cup fresh lime juice
1 cup Italian parsley leaves
1/2 bunch cilantro, roughly chopped
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cockles or Manila clams, cleaned thoroughly
1/2 cup white wine
1 cup clam juice or fish stock
Crusty bread points, grilled, optional

Steps:

  • In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
  • With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
  • Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
  • Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

PESCADO EN SALSA VERDE-FISH WITH CLAMS IN GREEN SAUCE



Pescado en salsa verde-fish with clams in green sauce image

This recipe has been in my family for quite a while, my grandma in Spain was a gourmet cook and she has passed it on to my Dad and he passed it on to me... My family loves when I make it and I would like to share it with all of you as it is very healthy.

Provided by cristibell

Categories     Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb white fish fillet (hake, turbot or similar)
16 -24 clams (4-6 per person)
1 yellow onion
1 cup parsley, chopped up (dried or fresh)
1 cup white wine (chardonnay is my favorite)
1/4 cup garlic, chopped up
1 tablespoon flour
olive oil (xtra virgin will make the difference)
1/2 cup peas (optional)
1 cup potato, cut into cubes (optional)

Steps:

  • Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces.
  • Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal.
  • In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well.
  • Add your clams and stir consistently for a couple minutes then add your white wine.
  • Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil.
  • discard any clams that haven't opened.
  • Add the fish, which will be done in about 10-15 minutes.
  • I add a bit more white wine before serving, but it is not neccessary.
  • **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration.
  • this is great as the main dish and served with some rice on the side or cous-cous.

CLAMS WITH GREEN SAUCE (SALSA VERDE)



Clams With Green Sauce (Salsa Verde) image

Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.

Provided by threeovens

Categories     Low Cholesterol

Time 15m

Yield 24 clams, 4 serving(s)

Number Of Ingredients 12

24 littleneck clams
fresh ground pepper
1/4 cup vegetable oil
1 tablespoon garlic clove, minced
1/4 cup green onion, chopped
1/2 cup dry white wine
1 tablespoon dry white wine
3/4 cup clam juice
1/8 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
salt
1/4 cup fresh parsley, chopped

Steps:

  • Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
  • Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.

Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8

PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)



Palourdes en Salsa Verde (Clams in green sauce) image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

48 little neck clams
1/3 cup olive oil
1 1/2 tablespoons finely minced garlic
1/2 cup plus 2 tablespoons dry white wine
1/4 teaspoon dried, hot red pepper flakes
1 cup finely chopped trimmed scallions, green part and all
3/4 cup finely chopped parsley
1 tablespoon cornstarch or arrowroot
1 cup frozen green peas

Steps:

  • Rinse clams individually in cold water to remove all sand. Drain.
  • Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
  • When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
  • Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
  • Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the fish. Fish is delicate and cooks quickly, so it's important to cook it just until it's opaque in the center.
  • Use a variety of herbs and spices. This will give your dish a complex and flavorful taste.
  • Don't be afraid to experiment. There are many different ways to make fish with clams in green sauce, so feel free to adjust the recipe to your own taste.

Conclusion:

Pescado en Salsa Verde (Fish with Clams in Green Sauce) is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It's easy to make and can be tailored to your own taste. So next time you're looking for a seafood dish that is both delicious and impressive, give Pescado en Salsa Verde a try.

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