Hake in Basque Green Sauce

• 800g hake in slices or fillets
• 1 bunch parsley
• 6 garlic cloves
• 200ml fish stock
• 100ml white wine
• 16 clams
• extra virgin olive oil
• salt

👨‍🍳 Step-by-step instructions

1. 1

   Sear the sliced garlic in oil without burning it. Set aside.

2. 2

   Lightly season the fish and sear it for 2 minutes on both sides.

3. 3

   Add the white wine and fish stock. Incorporate the clams.

4. 4

   Sprinkle abundant chopped parsley.

5. 5

   Move the pot in circles to bind the sauce, 8-10 minutes.

💡 Chef's tip

Don't stop moving the pot or the sauce will break. The clams should open in the last 5 minutes to avoid overcooking.

📝 Our take

Basque green sauce looks simple but is technically demanding: the gelatine from the hake, olive oil, and stock form an emulsion that breaks if the heat is too high. The constant circular movement of the pan (the vaivén technique) is what keeps the emulsion alive. With fresh Cantabrian hake, this dish is hard to beat.

🍷 Wine & food pairing

Basque Txakoli, for its high acidity and mineral edge that cleans the palate between bites. A Galician Albariño also works exceptionally well.

Suggested wine: Txakoli or Albariño