Spanish cuisine · Fish & Seafood

Merluza en Salsa Verde

Hake in a green parsley and white wine sauce with mussels and asparagus – Basque elegance.

Ingredients · for 4 servings

• 4 hake steaks
• 300 g mussels
• 8 green asparagus spears
• 4 garlic cloves
• 1 bunch of parsley
• 200 ml white wine
• 200 ml fish stock
• 1 tbsp flour
• Olive oil

Instructions

1. Gently sweat the garlic in olive oil and stir in the flour.
2. Deglaze with the white wine and stock, swirling the pan constantly until the sauce thickens.
3. Lay in the fish steaks and cook for 4 minutes per side, continuing to swirl.
4. Add the mussels and asparagus and cook until the mussels open.
5. Finish with a very generous amount of chopped parsley.