Hake With Clams in Salsa Verde Recipe (2024)

This is a Basque recipe not Mexican...

Serve with a simple fresh tomato salsa. To make tomato salsa: Rub inside a glass bowl with a whole peeled garlic clove, (save clove for another use). Wash and dry 2 slightly under ripe tomatoes and finely chop. (No need to skin or deseed). Add to bowl, salt well with sea salt flakes. (About 1/2 teaspoon). Toss with 2 Tablespoons Extra Virgin Olive Oil and let sit at room temperature for 30 minutes. When ready to serve add 1 teaspoon wine vinegar & 1 Tablespoon fresh torn parsley or basil.

"Salsa Verde" is green sauce.This one is composed of parsley , butter , wine and fish stock.

Made this the receipt precisely up until the end. Used tile fish and Manila clams. But the fish stew resulted in a broth that was a bit too oily and lacked some punch, so I threw in a few small slices of Spanish chorizo, which brightened it up. The herbal flavor of the parsley, or another herb, is definitely required. Because if was so easy, I’ll try it again, with less oil, different fish, mussels and clams, perhaps some green garlic and a mix of herbs.

@Pepe yes, but the headnotes say "a parsley based sauce" and this recipe just has you garnish with a tablespoon of parsley at the end. this just doesn't sound like a salsa verde from anywhere.

I used ramp butter instead of oil and garlic cloves. The flavor was richer and the broth much lighter. I was happy to drink the leftover broth.

Everyone always loves this dish. Here are some notes/tips.- it couldn’t have a more misleading name. This is basically pasta-less Vongole, nothing salsa verde-ish about it.- The better the quality broth the better the dish. The difference can be night and day. - use a lot of clams but deshell about half of them before plating so you have a lot of clams floating in the broth and the dish won’t be overcrowded.

Its simple and great. a dash of smoked paprika on fish is good, maybe finish with a few toasted almond slivers... also- can use sherry in place of white wine. both good.

Variation on bacalao al pil pil.

Lovely with a baguette. I made a stock of spot prawn heads, subbed frozen in-shell pink and spiny scallops for clams (straight from the freezer into the pan), used dry vermouth for wine, and halved the olive oil. When I make it again I'll double the parsley and sneak some capers into the sauce.

Used cod and a mix of herbs of parsley, oregano and thyme. Found a nice Txacolina to use in the dish and drink. Made fries alongside in the air fryer. Super delicious.

Made this last night pretty much exactly as written. Only difference was substituting homemade lobster stock for the fish stock. Exceptional meal. The only thing I’ll do different next time is to add some slow roasted tomatoes as I think it would benefit by some sweetness and acid.

I used ramp butter instead of oil and garlic cloves. The flavor was richer and the broth much lighter. I was happy to drink the leftover broth.

Made this the receipt precisely up until the end. Used tile fish and Manila clams. But the fish stew resulted in a broth that was a bit too oily and lacked some punch, so I threw in a few small slices of Spanish chorizo, which brightened it up. The herbal flavor of the parsley, or another herb, is definitely required. Because if was so easy, I’ll try it again, with less oil, different fish, mussels and clams, perhaps some green garlic and a mix of herbs.

Personally I’d lower the oil to 1/3 cup. I love the silkiness of the sauce with it but for us? It was a tad too much. But other than that I loved it.

How many parsley leaves?

Hmmm, where's the salsa verde?

I assume that the recipe calls for 1 1/2 cups of parsley leaves rather than 1 1/2 parsley leaves. The latter would be rather skimpy :p

1-1/2 chopped parsley leaves can't be right, can it? Cups maybe?

Definitely will try this - sounds great! But I'm not using 1/2 cup of oil. If I go with 2 TBL oil, I need to figure out if I should adjust the amount of any other ingredient.