Merluza en Salsa Verde

Ingredients

• 4hake steaks — about 200 g each
• 300 gclams — purged
• 200 gwhite asparagus — cooked
• 100 ggreen peas — cooked
• 6 clovesgarlic — minced
• 4 tbspflat-leaf parsley — finely chopped
• 1 tbspall-purpose flour
• 150 mldry Txakoli white wine
• 200 mlfish stock
• 100 mlextra virgin olive oil
• to tastefine sea salt

Method

1. Rinse the 4 hake steaks under cold water and pat them dry thoroughly with paper towels. This ensures the fish sears properly instead of steaming. Also, rinse the 300 g of clams under cold water, discarding any that remain open after a gentle tap.
2. In a large, deep skillet or sauté pan, heat 100 ml of extra virgin olive oil over medium heat. Add 6 cloves of garlic, finely sliced, and cook gently until they become golden and fragrant, being careful not to burn them. This forms the aromatic base of your sauce.
3. Sprinkle 1 tbsp of all-purpose flour into the pan, stirring constantly for about a minute until it is well incorporated and begins to bubble slightly. This will help thicken the sauce.
4. Pour in 150 ml of dry Txakoli white wine, stirring to combine with the flour and garlic. Let it simmer for a couple of minutes until the alcohol evaporates and the mixture slightly thickens, releasing a pleasant aroma.
5. Add 200 ml of fish stock to the pan, stirring to create a smooth sauce. Once combined, introduce 200 g of white asparagus and 100 g of green peas, allowing them to simmer until the asparagus is tender and the peas are bright green.
6. Gently place the hake steaks into the sauce, ensuring they are partially submerged. Add the clams around the fish. Cover the pan with a lid and cook until the clams open and the fish turns opaque and just firm to the touch, about 5-7 minutes.
7. Remove the lid and sprinkle 4 tbsp of finely chopped flat-leaf parsley over the dish. Drizzle a little extra virgin olive oil over the top for a glossy finish. Season with fine sea salt to taste, and serve immediately while the sauce is still vibrant and aromatic.