BBC Food - Recipes - Hake and clams in a green sauce (merluza en salsa verde)
This authentic Spanish dish is easy to make and perfect for Spring.
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Ingredients
- 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes
- 200g/7oz fresh clams , scrubbed under cold running water and debearded
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 small shallot , finely chopped
- 1 tbsp plain flour
- 200ml/7fl oz dry white wine (ideally Txakoli)
- 150ml/5fl oz fresh fish stock
- 4 x 180g hake fillets
- 200g/7oz peas
- 1 small handful flatleaf parsley , finely chopped
- crusty bread , to serve
- sea salt
- freshly ground black pepper
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