Name: Hake in green sauce and clams, Grandma's recipe
Total time: 35 min
Yield: 4
Cuisine: española
Ingredients: 4 fresh hake fillets; Flour; 240 ml fish broth; 60 ml white wine; 30 grams of fresh parsley; 4 cloves garlic, minced; 200 grams of clams; Olive oil; Salt; Pepper

Originally from the Basque Country, in northern Spain, hake in green sauce stands out for its combination of the flavors of fresh hake and the freshness of green sauce. This dish has become an iconic classic of Spanish gastronomy and has transcended borders, gaining admirers around the world.

Hake in green sauce is a brilliant representation of Basque culinary heritage, known for its focus on fresh, simple ingredients. The recipe stands out for its simplicity and its ability to bring out the natural flavors of the fish.

This dish not only delights the palate, but also offers a number of health benefits. Hake is a rich source of lean protein, making it an excellent option for those looking for a balanced diet.

In addition, it is a source of omega-3 fatty acids, which are known for their anti-inflammatory properties and their contribution to cardiovascular and brain health. The green sauce, composed of fresh parsley and garlic, provides not only flavor and color to the dish, but also antioxidant and nutritional benefits.

The preparation of hake in green sauce begins with carefully washing and drying the fresh hake fillets. These are seasoned with salt and pepper, then lightly floured to give them a crunchy texture.

The fillets are browned in hot olive oil until they are exquisitely golden brown and cooked through. Meanwhile, the green sauce is made in the same pan, using ingredients such as minced garlic, fresh parsley, fish broth and white wine. The sauce is cooked to the desired consistency and poured generously over the seared fillets before serving. The result is a dish that combines the freshness of the sea with the herbal and vibrant flavors of the green sauce.

How to make hake with grandmother's green sauce step by step

We carefully wash and dry the hake fillets with absorbent paper.
Season both sides of the fillets with salt and pepper to season them to taste. We chop the garlic.
In a large skillet, add 2 tablespoons of olive oil. Add the chopped garlic cloves and cook over medium heat until fragrant, avoiding burning.
Add the flour to the pan and cook for a minute, stirring constantly to form a light roux.
Pour the fish broth and white wine into the pan, stirring to combine the ingredients and remove any lumps. Cook the sauce over medium heat, stirring occasionally, until it thickens slightly. This should take about 5 minutes.
Add the chopped fresh parsley to the sauce and mix well. We also add the pieces of hake and 200 grams of clams.
Cover and let cook for approximately 5 minutes over medium heat. The exact time will depend on the size of the hake.
All we have to do is serve the hake in green sauce with clams and enjoy this exquisite dish of Basque origin.