Hake fillets in a green sauce with clams

45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Merluza 1.25 kg
Almeja 0.4 kg
Perejil 2.5 g
Harina floja 0.04 kg
Fumet 1.0 l
Cebolla 0.067 kg
Green leek 0.667 ud
Perejil 0.001 g
Fish heads and bones 0.267 kg
Agua 1.0 l

For the hake

  • Prepare the hake: fillet the hake and take portions of 200 g each. 
  • Make a substantial fumet with the bones and the head of the hake.
  • Brunoise the garlic and put it in a pan with oil. 
  • Simmer over a low heat until the garlic floats.
  • Remove it from the heat and sprinkle some flour and some chopped parsley (brunoise).
  • Add the seasoned hake (you can also flour it) and allow both sides to cook for a bit, slowly add some white wine and fumet.
  • Finish cooking the hake over a low heat while covering it.

For the clams

  • Repeat the same process you did with the hake.
  • Once all of the clams are open, remove them from the heat.


  • Plate the fish by placing the hake in the middle of the dish and the clams around it.
  • Mix the two resulting sauces together and bring them to the boil.
  • Mix thoroughly with a whisk, check the seasoning and thickness and add some more parsley.
  • To finish it off, sauce the hake and the clams with the green sauce.
Nutritional information (1 portion)
Fiber 8.45 g
Saturates 4.3 g
Monounsaturated fatty acids 15.07 g
Polyunsaturated fatty acids 3.61 g
Cholesterol 140.46 mg
Calcium 257.64 mg
Iron 27.96 mg
Zinc 3.08 mg
Vitamin A 264.67 ug
Vitamin C 56.88 g
Folic acid 236.49 ug
Salt (Sodium) 689.5 mg
Sugars 19.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.