Merluza en Salsa Verde (Hake in Green Sauce)

Merluza en Salsa Verde (Hake in Green Sauce)

Ingredients:                                                                                                                      

• 4 Manila clams
• 1 T. olive oil
• 1 garlic minced
• ½ t. all purpose flour
• 6 oz. Hake, skin on, cut into 2 pieces
• salt and pepper to taste
•  ½ T. flat parsley
• ¾ t. white wine

Procedure:

1. Bring 1 c. water to a boil. Add clams. Remove when open.  Remove from shell. Reserve juice.

2. Season fish with salt and pepper.

3. Heat oil add garlic. Add flour. Add fish, skin side down. Add parsley.

4.Moving pan in circular motion at low fire. Turn over and repeat.

5. Add clams, clam juice and white wine. Continue cooking, do not boil liquid.

6. The natural gelatins of the fish will emulsify with the oil, making a light green sauce.

7. Season to taste. Serve.