Galician Hake in Green Sauce (Merluza en Salsa Verde)
This traditional Spanish dish, Galician Hake in Green Sauce, is a succulent seafood delight. The hake, a mild white fish, is gently poached in a vibrant green sauce made with garlic, parsley, and peas, offering a harmonious blend of flavors that's both comforting and refreshing. Perfect for a dinner that's as nutritious as it is delicious.
Equipment
- Large skillet with lid
- Measuring cups and spoons
- Knife
- Cutting board
- Stirring spoon
Ingredients
- 4 hake fillets about 6 ounces (170g) each
- 1/2 cup dry white wine
- 1/2 cup fish stock
- 4 tbsp olive oil
- 4 cloves garlic thinly sliced
- 1 cup fresh or frozen peas
- 1 bunch fresh parsley finely chopped (about 1/2 cup)
- 1 small onion finely diced
- 1 tbsp all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- 2 hard-boiled eggs quartered (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced garlic, cooking until the onion is soft and translucent, about 3-5 minutes.
- Sprinkle the flour over the cooked onions and garlic, stirring constantly for about 1 minute to cook the flour and create a roux.
- Slowly pour in the white wine while stirring continuously to prevent lumps from forming. Allow the wine to reduce slightly, about 2 minutes.
- Add the fish stock to the skillet and bring the sauce to a simmer. Season with salt and pepper to taste.
- Gently place the hake fillets in the sauce, spooning some of the liquid over the top of each fillet. Cover the skillet and let the fish poach for about 10 minutes, or until the hake flakes easily with a fork.
- Add the peas and half of the chopped parsley to the skillet, carefully mixing them into the sauce without breaking the fish. Cook for an additional 5 minutes, or until the peas are tender.
- Check the seasoning and adjust if necessary. Sprinkle the remaining parsley over the dish before serving.
- Serve the hake fillets with the green sauce spooned over the top. Garnish with quartered hard-boiled eggs and lemon wedges if desired.
Notes
For an authentic touch, use a Spanish white wine such as Albariño or Verdejo to complement the flavors of the dish.
If hake is not available, you can substitute with other firm white fish such as cod or halibut.
To make this dish gluten-free, use a gluten-free flour alternative or omit the flour for a thinner sauce.