Authortapasonline
RatingDifficultyBeginner

Basque-style hake - hake with clams and green sauce from the Basque Country in northern Spain. You can use cod or haddock, but hake is more traditional.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 Hake Filletsapprox. 120g each
 12 Clams
 half an Oniondiced
 2 Cloves of Garlicchopped
 125 ml White Wine
 1 tbsp Flat-Leaf Parsleyfinely chopped
 2 tbsp Olive Oil
1

Heat the oil in a frying pan and add the onions and garlic. Fry for a couple of minutes.

2

Add the hake fillets and cook for two to three minutes each side.

3

Add the white wine, clams and parsley. Shake the pan and cook for another two to three minutes, until the clams open.

4

Remove the fish from the pan and plate up. Shake the pan and pour clams and sauce over the fish. Serve immediately.

Category, Cooking Method

Ingredients

 2 Hake Filletsapprox. 120g each
 12 Clams
 half an Oniondiced
 2 Cloves of Garlicchopped
 125 ml White Wine
 1 tbsp Flat-Leaf Parsleyfinely chopped
 2 tbsp Olive Oil

Directions

1

Heat the oil in a frying pan and add the onions and garlic. Fry for a couple of minutes.

2

Add the hake fillets and cook for two to three minutes each side.

3

Add the white wine, clams and parsley. Shake the pan and cook for another two to three minutes, until the clams open.

4

Remove the fish from the pan and plate up. Shake the pan and pour clams and sauce over the fish. Serve immediately.

Merluza a la Vasca
IngredientsDirections