Merluza a la Vasca en Salsa Verde (San Sebastián Hake/Cod with Clams, Asparagus & Parsley) – Authentic Spain Recipe
Basque Country gastronomic gem swirling flaky fish in an emerald emulsified garlic, wine, and parsley sauce.
- Country of Origin
- 🇪🇸 Spain (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick white hake or cod loins, Clams or shrimp, Green asparagus spears, Dry Txakoli/white wine, 5 cloves garlic
Ingredients for Merluza a la Vasca en Salsa Verde (San Sebastián Hake/Cod with Clams, Asparagus & Parsley) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white hake or cod loins, prepped into bite-sized pieces
- 1.5 cups clams or shrimp, washed and trimmed
- 1 cup green asparagus spears
- 1 medium onion and 3 cloves garlic, finely minced with dry Txakoli/white wine
- 1.5 tbsp traditional Spain seasoning (5 cloves garlic, bunches of flat-leaf parsley, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick white hake or cod loins for 5 minutes.
- Add minced onion, garlic, dry Txakoli/white wine, and 5 cloves garlic, bunches of flat-leaf parsley, olive oil, stirring for 2 minutes until deeply aromatic.
- Add clams or shrimp and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in green asparagus spears right before serving warm.