Main course

Merluza en Salsa Verde

A dish that poaches hake and clams in a light wine-and-fish-stock sauce thickened with flour and finished generously with parsley.

What you’ll need

• Hake fillets: 800 g
• Clams in shells: 500 g
• Olive oil: 60 ml
• Garlic: 4 cloves
• All purpose flour: 20 g
• Dry white wine: 150 ml
• Fish stock: 300 ml
• Parsley: 40 g
• Salt: 7 g

How to make it

1. Scrub the clams and discard cracked shells and any open one that does not close when tapped. Pat the hake dry and season with half the salt.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.