Spanish Hake and Clams in Salsa Verde

May 11, 2023May 11, 20230 0
Spanish Hake and Clams in Salsa Verde
in Seafood

Prep

45 min

Cook

20 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

24 small littleneck clams or 24 small manila clams
1 tablespoon coarse sea salt
4 cups water
1/3 cup olive oil
2 garlic cloves , finely minced
1/2 teaspoon hot red pepper flakes ( optional )
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
2 tablespoons fresh flat-leaf parsley , chopped
1/2 cup dry white wine
2 lbs hake fillets , cut into 16 pieces
salt
4 white asparagus , canned and halved crosswise ( the best are from Navarra )
2 eggs , hard-boiled , peeled and quartered lengthwise , for garnish
chopped fresh flat-leaf parsley ( to garnish )

Nutrision Information

Servings Per Recipe
4-6
Calories
312
Sugar
1g
Fat
17g
Spanish Hake and Clams in Salsa Verde is a classic Spanish dish that originates from the Basque Country in Northern Spain. It is a hearty seafood dish that is served in most traditional Spanish restaurants, especially in coastal areas. The dish typically features fresh hake fillets and clams cooked in a savory Salsa Verde sauce made with olive oil, fresh herbs, and white wine. The dish is usually served with a side of bread and is best enjoyed with a glass of white wine.

Instructions

1.Rinse the clams in cold water, then place them in a large bowl with the coarse sea salt and enough water to cover them. Let them soak for at least 30 minutes.
2.In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and cook for 1 minute.
3.Sprinkle the flour and salt over the oil mixture and continue to stir for 1 minute.
4.Pour in the white wine and cook for 3 minutes or until the liquid has reduced by half. Add the chopped parsley and stir.
5.Add the hake fillets to the skillet, covering them evenly with the sauce. Place the clams around the edges of the pan, and add the white asparagus halves on top of the hake fillets.
6.Cover the skillet and cook for 6 to 8 minutes, or until the clams have opened and the hake is fully cooked.
7.Remove from the heat, and garnish with the hard-boiled eggs and additional chopped parsley. Serve hot.

PROS

This traditional Spanish seafood dish is packed with protein and healthy omega-3 fatty acids.

The Salsa Verde sauce is made with fresh herbs and olive oil, making it a healthier alternative to heavy cream-based sauces.

CONS

Clams can be high in sodium, and this dish contains a moderate amount of fat.

It also requires some preparation time for soaking and cleaning the clams before cooking.

HEALTH & BENEFITS

This dish is a great source of lean protein and omega-3 fatty acids, which can help improve cardiovascular health and brain function.
The fresh herbs used in the Salsa Verde sauce provide antioxidants and anti-inflammatory properties.

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