Traditional spanish hake recipe in green sauce (Merluza en salsa verde)

⭐ Rating: 4.9/5 (based on home cooking experiences)

👨🍳 By Chef Omar Allibhoy

🕒 Prep Time: 15 minutes

🍳 Cook Time: 25 minutes

⏰ Total Time: 40 minutes

🥘 Servings: 4

 📊 Difficulty Level: Medium

As a Spanish chef with over 25 years of experience, I've prepared countless fish dishes, but there's something truly special about Merluza en Salsa Verde (spanish hake récipe in green sauce). This classic Basque recipe holds a cherished place in Spanish gastronomy, representing the perfect harmony between the sea's bounty and our culinary traditions.

When I prepare this dish in my London kitchen, the aromatic combination of parsley, garlic, and white wine instantly transports me back to the coastal towns of northern Spain, where this recipe originated.

Today, I'm excited to share my family's version of this traditional recipe, simplified for your home kitchen while maintaining its authentic Spanish essence.

What is spanish hake recipe in green sauce?

Merluza en Salsa Verde is a traditional Basque dish featuring tender hake fillets cooked in a flavorful green sauce made with parsley, garlic, and white wine. This recipe showcases the Spanish approach to seafood: simple preparation that enhances the fish's natural flavors.

Ingredients

• 4 fresh hake fillets (about 180g each)

• 4 cloves of garlic, finely minced

• 1/2 cup fresh parsley, finely chopped

• 1/3 cup extra virgin Spanish olive oil

• 1 cup white wine

• 2 tablespoons all-purpose flour

• 2 cups fish stock

• Salt and black pepper to taste

• Optional: 12 fresh clams

• 2 tablespoons fresh lemon juice

Preparation

1. Season the hake fillets with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant but not brown.

2. Sprinkle flour over the garlic and oil, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

3. Add white wine and fish stock gradually, stirring continuously to prevent lumps. Incorporate the fresh parsley and bring to a gentle simmer.

Professional chef tips

• Always choose fresh hake fillets with firm, translucent flesh

• The key to a perfect sauce is gradual liquid addition while stirring

• Don't overcook the fish; it should be just opaque and flake easily

• For extra flavor, add clams during the last 5 minutes of cooking

  What to serve with

This dish pairs beautifully with:

• Steamed white rice

• Crusty Spanish bread

• Sautéed green vegetables

• A glass of crisp Albariño white wine

Remember, the beauty of Spanish cooking lies in its simplicity and respect for ingredients. This recipe honors that tradition while bringing the authentic taste of Spain to your table.