Hake With Clams (basque Seafood Celebration: Merluza Con Almejas)
Hake with Clams, known as Merluza con Almejas in Basque cuisine, is a delightful seafood dish that celebrates the flavors of the sea. This recipe combines tender hake fillets with savory clams in a rich and aromatic sauce, creating a dish that is perfect for a special occasion or a festive meal.
Ingredients
- 4 hake fillets
- 1 pound clams, scrubbed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup fish or seafood broth
- 2 tablespoons parsley, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season the hake fillets with salt and pepper.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Pour in the white wine and fish or seafood broth, and bring to a simmer.
- Add the hake fillets to the pan and cook for 5 minutes.
- Add the clams to the pan, cover, and cook for an additional 5-7 minutes, or until the clams have opened.
- Sprinkle with chopped parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 12g
- Carbohydrates
- 25g
Supplies
Large pan Cooking spoon Cover for the pan
Tools
Knife Cutting board Measuring cup
Serving suggestions
Serve the Hake with Clams with a side of crusty bread to soak up the delicious sauce.
Tips & tricks
For the best flavor, use fresh hake fillets and clams from a reputable seafood market.
Cost
$25