Merluza en Salsa Verde -- White fish, Green sauce

One of the few benefits of living in a shared flat is that you are exposed to many different people from many different backgrounds.  In my case, I have met people from all over the world inside the 5 bedroom flat I have called home since April 2009.  My flatmates have come from very diverse parts of the world, from the South Pacific to Europe and everything in between.  In addition, many of them have come from right here in Spain.  In fact it was one Basque flatmate that introduced me to the dish I present to you today: "merluza en salsa verde" (hake in green sauce).  He used to bring leftovers home when he returned from his parent's house in Bilbao and he would also make it in the flat, but it was not until only a few months ago that I would try making it myself.

As I said before, the dish comes from the Basque country, an autonomous region of Spain which borders France.  The region is famous for its rain, food, and beautiful cities and villages.  Many people in this region speak the Basque language, an ancient language that has no link to any other language in the world.  I love this region for its landscapes, its architecture, its people, and its food.  Merluza en salsa verde is one of the many fish and seafood dishes made in this region.  

According to the Merriam Webster American Dictionary, "Hake" is a marine fish from the genus Merluccius, hence the name merluza in Spanish.  It is related to the cod family, so if you cannot find hake, just use cod.  The BBC food section says that in the United States hake is referred to as ling or whiting.  I used cod when I made this dish for my family in the States and they all loved it.  Frankly, I think you could use any white fish, but just make sure to have a good sauce to put it in.

The base of the green sauce is fresh parsley, but you can add other green vegetables to make it greener and more nutritious.  I used fresh peas and asparagus as they were both in season the first time I made the dish. The other key ingredient of the sauce is a good fish stock, or vegetable stock if you cannot find fish stock.  I have provided a fish stock recipe below.  

One of my "traditions" when cooking seafood is to open a bottle of white wine and put some Portuguese fado music on in the background.  I know the Portuguese music is not very Spanish, but it is Iberian and it reminds me of the sea.  I encourage you to find a relaxing way to cook this dish and to feel free to experiment.  I hope you enjoy it!

Equipment
Large pot
Chopping knife
Chopping board
Strainer, or cotton cloth, coffee filter, etc.
Large frying pan
Plates
Bowls

Ingredients (Fish Stock)

1 lb. (1/2 kg) Monk fish bones and head
1 lb. (1/2 kg) Hake bones and head
1 Medium onion
2 Medium carrots
1 Large leek
2 Bay leaves
1 teaspoon of whole black pepper
Half a glass of white wine
A handful of fresh parsley
Olive oil
Water
Salt

Ingredients (Hake in Green Sauce)
2 lbs. (1 kg) of hake, or any other white fish
About 20 fresh clams (optional)
1 yellow onion
2 cloves of garlic
1 lb. (1/2 kg) of asparagus
1/2 lb. (1/4 kg) of fresh or frozen peas
1 cup of flour
Fish or vegetable stock (I always make homemade, but you can buy them)
1 glass of white wine
Olive oil

Instructions (Fish Stock)
1. Roughly chop all of the vegetables for the stock.  Heat oil in a medium pot.  Once heated, add the vegetables (except the parsley) and cook for about 7 minutes.  

2. Add the half glass of white wine.  Cook for about 5 minutes more.  Then add the fish bones and heads, and finally the herbs and spices and a bit of salt.  

3. Cook the mixture for a few more minutes and then add just enough water to cover the ingredients.  Simmer the mixture on medium heat for about 30 minutes.

4. After 30 minutes have passed, remove the pot from the heat and strain the liquid from the fish and vegetables.  Reserve the stock for the hake in green sauce.

Instructions (Hake in Green Sauce)
1. Finely chop the onion and garlic.  Remove the peas from the pod and chop the asparagus into pea size pieces.  Finely chop the asparagus.  Place the clams in a bowl of cold water and salt.  Rinse them after 20 minutes.

2. In a large skillet heat olive oil to medium heat.  Add the onions and fry until they become transparent.  Add the garlic and cook for about a minute.

3. Add the peas and cook for about 5 minutes.  Then add the asparagus and cook for 5 more minutes.  

4. Sift flour into the mixture and stir.  Then add the wine and cook for about 5 minutes.  

5. When the mixture begins to thicken.  Add the fish stock.  Then add the fresh parsley.  Let cook until the peas become tender. 

6. Now add all unopened clams.  Let cook for another 5 minutes.  If they start opening, take them out of the pan and reserve them on a plate so they don't overcook.  

7. Lightly flour each side of the hake.  Add the pieces to the sauce.  It will only take a couple minutes to cook the fish.  Be sure to cook it on both sides. Remove from heat and serve!

Recommendations

This dish would be good with fried or cooked potatoes, or even white rice.  I recommend serving it with a good cold white wine.  I hope you enjoy it and repeat it!  It is healthy and sure to please everyone!

AGUR!!!  (Basque language for good bye.)