HAKE WITH CLAMS IN SALSA VERDE
This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.
Provided by Florence Fabricant
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
- Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
- Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
- Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
- Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.
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Qamar sawan
[email protected]The fish was a bit overcooked for my taste.
Ahmed Fayyaz504
[email protected]I found the salsa verde to be a bit too salty.
Luka Marsic
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I hoped.
Joe Pence
[email protected]This dish is perfect for a light lunch or dinner.
Donavon olivier
[email protected]I added a little bit of chili pepper to the salsa verde for a bit of a kick.
Ethan Drake
[email protected]I made this dish with cod instead of hake and it was still delicious.
Aleem Hicks
[email protected]This recipe is a great way to use up leftover fish.
Sarah Tague
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The salsa verde was the perfect complement to the fish.
naenae_bby_baddie4
[email protected]This dish is easy to make and it's always a crowd-pleaser.
MD Ridoy Rr
[email protected]I love the combination of flavors in this dish. The fish, clams, and salsa verde all come together perfectly.
cupofdirtfordinner
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Mudasir Lashari
[email protected]I made this dish for a dinner party and it was a huge success! The guests raved about the flavors and the presentation.
Ali Mourtada
[email protected]This dish was a hit with my family! Everyone loved the flavors and the fish was cooked to perfection.
Khalid zaman Khan
[email protected]Absolutely delicious! The fish was cooked perfectly and the salsa verde was amazing. I will definitely be making this again.