Spanish

Merluza en Salsa Verde (Hake in Green Parsley Sauce)

Name: Merluza en Salsa Verde (Hake in Green Parsley Sauce)
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb hake fillets; 4 tbsp olive oil; 4 garlic cloves; 1 tbsp all-purpose flour; 1.5 cups fish stock; 1/2 cup, chopped fresh parsley; 1 cup fresh or frozen peas; 1/2 tsp salt

Javier @javier_v84

Merluza en Salsa Verde (Hake in Green Parsley Sauce) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Medium Low carb Pescatarian Halal Dairy free

Ingredients

Serves

The quantities follow this count.

1.5 lb hake fillets
4 tbsp olive oil
4 garlic cloves
1 tbsp all-purpose flour
1.5 cups fish stock
1/2 cup, chopped fresh parsley
1 cup fresh or frozen peas
1/2 tsp salt

How to cook it

Season the hake fillets with the salt and dust them lightly with the flour, shaking off the excess.
Heat the olive oil in a wide shallow pan and cook the sliced garlic over low heat until just golden, about 2 minutes, taking care not to let it burn.
Stir in the fish stock and bring it to a gentle simmer, then nestle the floured hake fillets into the pan.
Scatter in the peas and half the chopped parsley, cover, and cook gently for 8 to 10 minutes, occasionally shaking the pan in small circles rather than stirring, so the flour and released juices thicken into a light green sauce.
Once the fish flakes easily and the sauce has thickened, scatter over the remaining parsley and serve straightaway in its shallow pool of sauce.

Watch how to cook Merluza en Salsa Verde (Hake in Green Parsley Sauce)

Someone making it start to finish, so you can see what the steps look like.

Merluza en Salsa Verde | Receta de Pescado MUY Fácil y Deliciosa Play the video

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Merluza en Salsa Verde (Hake in Green Parsley Sauce), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
The cooked vegetable
- Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
  
  25 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Merluza en Salsa Verde (Hake in Green Parsley Sauce) carries gluten and fish. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Merluza en Salsa Verde (Hake in Green Parsley Sauce)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	No
Soy	No
Fish	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 32 g
Carbs: 12 g
Fat: 20 g
Fiber: 2 g
Sugar: 2 g
Sodium: 520 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Merluza en Salsa Verde (Hake in Green Parsley Sauce) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.