Hake and clams in a green sauce (merluza en salsa verde)


This authentic Spanish dish is easy to make and perfect for Spring.


  • 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes
  • 200g/7oz fresh clams, scrubbed under cold running water and debearded
  • 3 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 small shallot, finely chopped
  • 1 tbsp plain flour
  • 200ml/7fl oz dry white wine (ideally Txakoli)
  • 150ml/5fl oz fresh fish stock
  • 4 x 180g hake fillets
  • 200g/7oz peas
  • 1 small handful flatleaf parsley, finely chopped
  • crusty bread, to serve
  • sea salt and freshly ground black pepper