Merluza en salsa verde, or hake in green sauce, is a quintessential dish that embodies the heart of Spanish coastal cooking. This recipe marries the subtle taste of hake with a lively, herb-based sauce that's both uncomplicated to prepare and incredibly flavorful. Let's explore this Basque culinary gem and discover how to recreate it in your home kitchen.

Chef's Notes:

• Hake in green sauce is a beloved Spanish dish, originating from the Basque country
• The vibrant sauce combines olive oil, garlic, parsley, and white wine
• This flexible recipe allows for variations with different white fish and additional components

The Star of the Show: Hake

Hake, referred to as merluza in Spain, is an elongated fish with a delicate, slightly sweet flavor profile. Part of the cod family, it's cherished for its tender texture and adaptability in various recipes. Don't fret if hake isn't available at your local fishmonger! You can easily substitute it with other mild white fish such as cod, halibut, or even sea bass.

The Green Sauce: A Basque Specialty

The green sauce, or salsa verde, is the defining element of this dish. It's a straightforward yet tasty blend of olive oil, garlic, and parsley. In the Basque region, parsley is used abundantly, often quadruple the amount used in other Spanish areas. This sauce beautifully enhances the mild fish, resulting in a balanced and gratifying meal.

Ingredients You'll Need

For 4 servings:

• 4 hake fillets (approximately 150g each)
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1/2 cup fresh parsley, finely minced
• 1/2 cup dry white wine
• 1/2 cup fish broth
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• 1 lemon, sliced into wedges for serving

Cooking Method

1. Lightly season the hake fillets with salt and pepper on both sides.

2. In a spacious, shallow skillet, warm the olive oil over medium heat.

3. Sauté the minced garlic for about 30 seconds until aromatic, taking care not to brown it.

4. Dust in the flour and stir for a minute to create a light roux.

5. Slowly pour in the white wine and fish broth, stirring continuously to avoid lumps.

6. Incorporate most of the chopped parsley, setting aside a small amount for garnish.

7. Carefully place the hake fillets into the pan, skin side up if they're skin-on.

8. Cook for roughly 3-4 minutes per side, or until the fish easily flakes with a fork.

9. Occasionally shake the pan gently to prevent sticking and help the sauce thicken.

10. Once the fish is cooked through, remove from heat and sprinkle with the reserved parsley.

11. Serve hot with lemon wedges on the side.

The Secret to Perfect Hake

The crucial aspect of this dish is to avoid overcooking the fish. Hake cooks rapidly, and overcooked fish can become dry and rubbery. Strive for a tender, flaky consistency that still maintains its shape. The fish should be completely opaque when it's ready to serve.

Variations to Try

While the traditional recipe is delightful on its own, there are several twists you can explore:

• Incorporate asparagus: Some versions include blanched asparagus, adding a vibrant green color and fresh taste.
• Add clams: For a seafood medley, introduce some fresh clams to the sauce.
• Use peas: Replace asparagus with peas for a sweeter, more classic interpretation of the dish.
• Egg topping: Some chefs prefer to garnish the dish with diced hard-boiled eggs for extra richness.

Serving Suggestions

Hake in green sauce is commonly served as a main dish. It pairs excellently with:

• A hearty slice of crusty bread to mop up the flavorful sauce
• Fluffy steamed white rice
• Boiled or roasted baby potatoes
• A crisp, chilled white wine, ideally from the Basque region

Nutrition Facts

Nutrient amount per serving:

• • Calories: 250
  • Protein: 30g
  • Fat: 12g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sodium: 300mg

The Cultural Significance

Merluza en salsa verde is not just a meal; it's a reflection of Basque culinary heritage. The simplicity of the ingredients allows the quality of the fish to take center stage, while the green sauce adds a burst of flavor that's uniquely Spanish.

This dish exemplifies the Spanish approach to seafood: respect for the primary ingredient, complemented by a few carefully selected accompaniments. It's a philosophy that has earned Spanish seafood cuisine worldwide acclaim.

Tips for the Best Result

• Select the freshest fish available for optimal flavor and texture.
• Be generous with the olive oil – it's a crucial element of the sauce.
• Don't hold back on the parsley – it's the highlight of the green sauce.
• Gently shake the pan while cooking to help the sauce emulsify and thicken.
• Serve immediately to enjoy the best taste and texture.

FAQs

Can I prepare this dish in advance?

While it's ideally served fresh, you can make the sauce ahead of time and gently reheat it before adding the fish to cook just prior to serving.

How should I store any leftovers?

Keep any remaining portions in an airtight container in the refrigerator for up to 2 days. Reheat carefully to prevent overcooking the fish.

Is it okay to use frozen hake for this recipe?

Fresh is preferable, but if frozen hake is your only option, ensure it's fully thawed and patted dry before cooking.

Is this dish suitable for gluten-free diets?

The classic recipe uses flour to thicken the sauce. For a gluten-free alternative, you can use cornstarch or skip the thickener altogether for a lighter sauce.

What can I use instead of white wine?

If you prefer to avoid wine, you can substitute with additional fish stock or a combination of stock and a splash of lemon juice for acidity.

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