Spanish Hake in Green Sauce with Clams

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A beloved Basque coastal classic, this dish features tender hake fillets gently simmered in a vibrant parsley, garlic, and white wine sauce with briny clams. Quick enough for a weeknight yet elegant enough for company, it captures the bright, briny essence of northern Spain.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 1 gSugar
• 38 gProtein
• 620 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the fish

• 4 hake fillets (about 6 oz/170 g each), skin removed
• 1/4 cup all-purpose flour, for dredging
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• Freshly ground black pepper, to taste

For the green sauce

• 1 small shallot, finely minced
• 4 garlic cloves, finely minced
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine (Albariño or Sauvignon Blanc)
• 1/2 cup fish stock or low-sodium clam juice
• Pinch of saffron threads (optional)
• 1 lb (450 g) small clams such as littleneck or Manila, scrubbed
• 1 cup fresh flat-leaf parsley, finely chopped (leaves and tender stems)
• Lemon wedges, for serving

Directions

1. Pat the hake fillets dry with paper towels. Season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.
2. Heat the olive oil in a large, deep skillet or cazuela over medium heat. Add the hake fillets and sear for about 2 minutes per side until lightly golden. Transfer to a plate and set aside.
3. In the same skillet, add the shallot and garlic. Cook for 1 to 2 minutes until fragrant and softened, scraping up any browned bits from the bottom of the pan.
4. Sprinkle in the 1 tablespoon of flour and stir for 30 seconds to cook out the raw taste. Pour in the white wine and fish stock, add the saffron if using, and bring to a gentle simmer. Stir for 1 to 2 minutes until the sauce is slightly thickened.
5. Add the scrubbed clams to the skillet, cover, and cook for 3 to 4 minutes until the clams begin to open.
6. Nestle the seared hake fillets back into the pan, spooning some sauce over the top. Scatter the chopped parsley generously over the fish and sauce. Cover and simmer gently for 4 to 5 minutes, until the fish is just opaque and flakes easily and most of the clams have opened.
7. Discard any clams that remain closed. Taste the sauce and adjust seasoning with salt and pepper. Serve immediately in shallow bowls, spooning the green sauce and clams over the fish, with lemon wedges on the side.

Cook’s Notes

• Ask your fishmonger for fresh hake loins (merluza) without skin; freshness matters greatly since the fish cooks briefly.
• Do not overcook the hake – it should turn just opaque and flake gently with a fork. Hake is a delicate fish and turns dry quickly.
• Reserve a small handful of parsley to sprinkle on top right before serving for the brightest green color and fresh flavor.
• If the sauce reduces too much while the fish finishes, loosen it with a splash of stock or wine. If it is too thin, simmer uncovered for another minute.
• For a more traditional Basque finish, add 2 or 3 thin slices of guindilla pepper along with the garlic for a gentle background heat.

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