Merluza En Salsa Verde Hake In A Green Sauce Recipes

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MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)



Merluza en Salsa Verde (Hake in a Green Sauce) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/4 pounds hake fillets, skin on
Salt
1/3 cup olive oil
2 cloves garlic, peeled and finely chopped
1 tablespoon flour
1/2 cup clam broth or natural clam juice
1/2 cup dry white wine
2 tablespoons finely chopped fresh parsley

Steps:

  • Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
  • Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
  • Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.;

HAKE IN GREEN SAUCE



Hake in Green Sauce image

Categories     Fish     Dinner     Pea     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 11

3 (10- to 12-oz) hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail
1 cup water
1 small onion, chopped
1/4 cup minced fresh flat-leaf parsley plus 2 sprigs
3 large garlic cloves, thinly sliced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
3/4 cup cooked fresh peas or frozen peas, thawed
Special Equipment
a 12-inch-wide earthenware cazuela* or heavy metal pot (about 3 inches deep) with 2 handles

Steps:

  • Make fish stock:
  • Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
  • Cook fish:
  • Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.

MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)



Merluza en Salsa Verde (Hake in a Green Sauce) image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/4 pounds hake fillets, skin on
Salt
1/3 cup olive oil
2 cloves garlic, peeled and finely chopped
1 tablespoon flour
1/2 cup clam broth or natural clam juice
1/2 cup dry white wine
2 tablespoons finely chopped fresh parsley

Steps:

  • Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
  • Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
  • Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.

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Top Asked Questions

What is mermerluza en salsa verde?
Merluza en salsa verde, or hake with a Spanish green sauce, is a quintessential — maybe the quintessential — Spanish fish dish. I’ve eaten it dozens of times, and made it at home even more. It’s a really very simple recipe, and it works with any firm, white fish, not just hake.
What is Spanish green sauce?
Spanish green sauce, which is what I am calling it to distinguish it from Mexican salsa verde, is one of a family of green, herby sauces all over the world. I also have recipes for chimichurri, a German green sauce and and Italian salsa verde, too. This is one of the simplest.
Can you put eggs in Spanish green sauce?
But no matter what, Spanish green sauce is heavy on the parsley. A Basque variation on this recipe, called merluza a la vasca, uses the chopped eggs Casas uses, along with peas and little clams. Feel free to add them if you want.
How to cook hake in spaghetti sauce?
Check the sauce for seasoning and adjust with a touch of salt. Add the hake pieces presentation side up, cover with a lid and poach on a low heat for about 1 minute to warm up and finish cooking. Add the freshly chopped parsley, mix into the sauce well, cook on a low heat for 30 seconds. Serve with crusty bread and cold txakoli.

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