Spanish
Merluza en Salsa Verde (Hake in Green Parsley Sauce)
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.
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
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.
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.
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Something to sip
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The cooked vegetable
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What it is eaten with
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Something cool and fresh
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.
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on fish and pea.
From the same kitchens
More cooking from Spain and northern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.