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Merluza en Salsa Verde
Hake in Green Sauce


Hake is a favorite flaky-white fish in Spain. It is a mem­ber of the cod family, which could be substituted. Usually the fish is cut in thick, cross­wise steaks, though bone-free medallions could be used.

Serves 4:

 

  • 1 kg thick slices of hake
  • Salt
  • 1 tbsp flour, plus more flour for coating fish
  • 6 tbsp olive oil
  • 6 cloves garlic, chopped
  • 150 ml white wine Or fish stock
  • 8 asparagus tips, cooked, or 2 tbsp cooked peas
  • Salt and pepper
  • 4 tbsp chopped parsley
  • 2 hard-boiled eggs, chopped

Lightly salt the fish slices and let them stand for 30 minutes. Dredge them in flour and pat to remove excess. Heat the oil in an earthenware cazuela or heavy frying pan. Add the pieces of fish and cook on a high heat, without letting them brown. Add the garlic when the fish is turned, then sprinkle with the spoonful of flour. Add the wine or stock. Tilt the casserole or frying pan back and forth to com­bine flour and wine, adding a little additional liquid if neces­sary to make a sauce the con­sistency of cream. Top with the cooked asparagus or peas, the chopped parsley, and the chopped eggs. Serve in the same cooking pan.

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