Merluza in Green Sauce with Clams and Wild Asparagus
A Basque coastal classic brought to its finest form: tender line-caught hake and clams that open in a fragrant green sauce of parsley and white wine. The acidity of Albariño and a touch of flour create a silky emulsion that coats each bite with refined maritime elegance.
Step by step preparation
Soak the clams in cold salted water (1 tsp salt) for 30 minutes to purge any sand; discard any that do not close when tapped. Drain and set aside.
Heat the oil in a wide, deep-sided pan over medium heat. Gently sauté the sliced garlic for 2 minutes until softened but not coloured, stirring frequently to release its aroma without bitterness.
Add the flour and toast with the garlic for 1 minute, stirring constantly: this step cooks out the raw taste and acts as a binding agent for the sauce. Pour in the white wine in one swift motion and raise the heat to medium-high; let the alcohol evaporate for 2 minutes.
Add the fish stock, bring to a gentle simmer and reduce for 3 minutes until the sauce lightly coats the back of a spoon. Stir in half the chopped parsley and season with salt.
Nestle the hake steaks in the pan in a single layer. Cook over medium-low heat for 4 minutes per side; the fish is ready when the flesh separates into flakes when gently pressed and the centre is no longer translucent.
Add the clams and wild asparagus around the fish. Cover the pan and cook for 3–4 minutes until all clams have opened; discard any that remain closed. The asparagus should be al dente with a slight bite.
Scatter the remaining parsley over the dish and gently swirl the pan in circular motions to emulsify the sauce without breaking the fish. Serve immediately straight from the pan to preserve the heat and rustic presentation.
