Skip to content
Merluza in Salsa Verde
Hake in green sauce is a traditional Basque stew that takes about 30 minutes to prepare: hake fillets cooked gently in a sauce of oil, garlic, fresh parsley, flour, and fish stock, to which clams and asparagus are often added. The secret to thickening the sauce is to swirl the pan in a circular motion, emulsifying the fish's natural gelatin with the oil. It works just as well with frozen hake: defrost it slowly in the refrigerator and pat it dry before cooking.
Recipe for 4 People
Preparation time: 30 minutes
Difficulty: Easy
Ingredients
- 4 fresh hake loins (200-250 g each)
- 3 large garlic cloves
- 250 ml of homemade fish stock (mild is better)
- 150 ml of dry white wine (Albariño, Verdejo or Txakoli)
- 3 tablespoons of extra virgin olive oil
- 1 heaped tablespoon of wheat flour
- 1 generous bunch of fresh parsley (best if freshly chopped)
- Fine salt to taste
- White pepper to taste
- 200g fresh clams (optional, but recommended)
- 8-10 white asparagus tips (optional for enrichment)
- 100 g fresh or frozen peas (optional)
How to make hake in green sauce step by step
- Prepare the ingredients:
- Wash and dry the hake loins.
Chop the garlic finely. - Chop the fresh parsley (reserve some for garnish).
- Soak the clams in salted water for at least 30 minutes.
- Wash and dry the hake loins.
- The basic sofrito:
- Heat the oil in a low saucepan.
- Gently brown the chopped garlic over medium heat, taking care not to burn it (it can become bitter).
- Add the flour:
- Add the flour and cook for 1 minute, stirring constantly to remove the raw flavor.
- Add the flour and cook for 1 minute, stirring constantly to remove the raw flavor.
- Incorporation of liquids:
- Add the white wine and let the alcohol evaporate for about 2-3 minutes.
- Add the hot fish stock little by little, stirring constantly with a whisk or wooden spoon until the sauce thickens slightly.
- Add the parsley:
- Add the chopped parsley generously. The sauce should be bright green.
- Add the chopped parsley generously. The sauce should be bright green.
- Cooking the hake:
- Season the loins with salt and pepper.
Place them in the saucepan. Cook over low heat for 6 to 8 minutes, depending on their thickness. - Gently rock the pan to combine the sauce without breaking up the fish.
- Season the loins with salt and pepper.
- Add clams, asparagus and peas (optional):
- Add the cleaned clams for the last 3-4 minutes.
- Add the peas and asparagus tips in the last 2 minutes.
- Final and presentation:
- Correct salt if necessary.
- Serve hot, garnished with chopped fresh parsley.
How to make green sauce for fish (it works for any white fish)
If you only want the sauce, here are the proportions: 4 tablespoons of olive oil, 3 minced garlic cloves, 1 level tablespoon of flour, and about 200 ml of fish stock. Sauté the garlic until golden brown, without burning it, add the flour and cook for a minute, then gradually whisk in the stock, finishing with a generous handful of fresh parsley. This same green sauce works wonderfully with hake , cod, or monkfish: it's the perfect all-rounder for white fish.
Perfect accompaniments:
Classic side dishes:
- Cooked potatoes – The most traditional ones, cut into thick slices and cooked separately
- White rice – Perfectly absorbs the green sauce
- Sauteed peas – They complement the color and flavor
- Wild asparagus – Very typical in the Basque Country
- Toasted bread – To dip in the sauce
Vegetables that go well together:
- Sautéed baby artichokes
- Fine green beans
- Piquillo peppers
Possible alternatives to the recipe
- Replace the hake by cod fresh or loins of pout.
- Add some peeled shrimp to further enrich the flavor.
- It can also be prepared with a mild spicy touch by adding a small red chili to the initial sauce.
Hake in green sauce with clams and asparagus
This is the most celebrated version of this dish, hake "a la koskera," popularized by television cooking shows. Once the sauce has thickened, add a handful of clams and wait 2-3 minutes for them to open in the residual heat of the stew. Finish with white asparagus and, if you want to take it to the next level, half a boiled egg per serving. The clams release their juices into the sauce, enhancing the seafood flavor.
Hake in green sauce with potatoes
To make this a more substantial main course, add sliced potatoes about a finger's width thick, parboiled for 10 minutes in the broth. Arrange them as a base in the casserole dish and top with the hake and sauce. And if you enjoy hearty dishes with this fish, try our hake stew as well.
FAQ
What's in the green sauce for hake?
Olive oil, garlic, fresh parsley, a tablespoon of flour to thicken, and fish stock. Optionally, add a splash of white wine, clams, and white asparagus.
What is the best sauce for hake?
Green sauce is the classic preparation because it respects the delicate flavor of the fish. If you'd like a change, hake with mushroom sauce or Galician-style hake are our customers' favorite alternatives.
Can you make hake in green sauce with frozen hake?
Yes, and the result is excellent. Defrost the hake slowly in the refrigerator overnight, pat it dry with paper towels, and cook it as if it were fresh. Frozen hake fillets come already cleaned and skinless.
How long does the hake cook in the sauce?
Cook for 4 to 6 minutes over low heat, depending on the thickness of the fillet, turning it halfway through. The hake is ready when the flesh flakes easily; if overcooked, it will dry out.
Other recipes with Hake as the star
Galician-style hake
Recipe for Hake with Mushroom Sauce
HAKE STEW
Table of Contents