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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Amarachi Vincent
[email protected]Avoid this recipe at all costs! It's the worst thing I've ever eaten.
Ali Hamza Ali Hamza Sahotra
[email protected]This recipe is terrible! The hake was overcooked and the salsa verde was flavorless.
Delvin Gyamfi
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Josim Khan
[email protected]This dish was a lot of work for not a lot of payoff. The hake was dry and the clams were tough.
XF videos
[email protected]I found this recipe to be a bit bland. I added some extra salt and pepper and it was much better.
Zara Khan
[email protected]This dish was a bit too fishy for my taste, but the salsa verde was delicious.
Dethony Senior
[email protected]I highly recommend this recipe. It's easy to make and the results are fantastic.
Habu Vai
[email protected]This recipe is a keeper! The hake and clams were cooked to perfection and the salsa verde was amazing.
SM YEASIN
[email protected]This dish is a winner! The combination of hake, clams, and salsa verde is perfect. I've made it several times and it's always a hit.
Darndt Darndt
[email protected]I love this recipe! The hake and clams are always cooked perfectly and the salsa verde is so flavorful. I usually serve it over rice or pasta.
Michael Mokgalaka
[email protected]This was a delicious and healthy meal. The hake and clams were cooked perfectly and the salsa verde was light and flavorful. I will definitely be making this dish again.
Nazmul Chowdhury
[email protected]This dish was easy to make and turned out great! The hake and clams were cooked perfectly and the salsa verde was delicious. I served it over rice and it was a perfect meal.
Durmohammad Sadiq
[email protected]This was a great recipe! I followed it exactly and the dish turned out perfectly. The hake was cooked through but still moist, and the clams were tender and juicy. The salsa verde was also delicious, with a nice balance of flavors. I will definitely
Aadil Hussain
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors. The hake was flaky and moist, the clams were briny and tender, and the salsa verde was bright and herbaceous. I would highly recommend this dish.
Jahkai Johnson
[email protected]This dish was absolutely delicious! The hake was cooked perfectly and the clams were tender and flavorful. The salsa verde was the perfect complement to the fish and clams. I will definitely be making this dish again.