Hake in Salsa Verde with Peas and Asparagus

Why You’ll Love This Recipe

• Classic Basque technique: a silky parsley–garlic salsa verde that emulsifies right in the pan.
• Light yet luxurious: tender hake, sweet peas, and asparagus in a glossy green sauce.
• Weeknight-friendly: 40 minutes, one pan, and optional clams for a special-occasion touch.
• Foolproof finish: clear temperatures, timing, and pan-swirl method for a restaurant-quality sheen.

Grocery List

• Produce: Flat-leaf parsley, garlic, asparagus, peas, lemon (optional), bay leaf
• Dairy: None (optional: 2 hard-boiled eggs for garnish)
• Pantry: Extra-virgin olive oil, all-purpose flour or potato starch, dry white wine, fish stock, fine sea salt, black pepper, hake loins (seafood counter), littleneck clams (optional, seafood counter)

Full Ingredients

Seafood

• 4 hake loins or thick fillets, about 6 oz (170 g) each, preferably skin-on
• 1 lb (450 g) littleneck clams, scrubbed and purged (optional)

Green Sauce (Salsa Verde)

• 3 tbsp (45 ml) extra-virgin olive oil, plus 1–2 tsp to finish
• 4 garlic cloves, finely minced
• 1 tbsp (8 g) all-purpose flour (or 2 tsp potato starch for gluten-free)
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) hot fish stock
• 1 bay leaf
• 1 packed cup (30 g) flat-leaf parsley, very finely chopped and divided
• 1/4 cup (60 ml) reserved clam steaming liquid, strained (if using clams)

Vegetables & Seasoning

• 12 asparagus tips (from about 8 oz/225 g asparagus), trimmed
• 1 cup (140 g) peas (fresh or thawed frozen)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Lemon wedges or 1–2 tsp fresh lemon juice, to taste (optional)

Optional Garnish

• 2 hard-boiled eggs, quartered (traditional koskera garnish)
• Extra chopped parsley

Step-by-Step Instructions

Step 1: Purge clams and season the fish

If using clams, soak them in 1 quart (1 liter) cold water with 1 tbsp sea salt for 20 minutes to purge sand. Rinse, scrub, and discard any with cracked shells. Pat hake dry and season on both sides with 1 tsp salt and 1/2 tsp black pepper. Keep refrigerated while you start the sauce.

Step 2: Steam clams and reserve their liquor

In a wide lidded skillet (11–12 in/28–30 cm), bring 1/4 cup (60 ml) water to a boil over medium-high heat. Add clams, cover, and steam 3–4 minutes until most have just opened. Transfer clams to a bowl; discard any that remain closed. Strain the liquid through a fine mesh sieve lined with a coffee filter or paper towel to remove grit. Reserve 1/4 cup (60 ml) clam liquor. Wipe the skillet clean.

Step 3: Blanch asparagus and peas

Bring a small pot of salted water to a boil. Blanch asparagus tips for 1–2 minutes until just tender-crisp and bright green. Add the peas for the last 30–60 seconds (fresh peas may need closer to 60 seconds; thawed frozen peas just 30 seconds). Shock both in ice water to set color, then drain well.

Step 4: Build the parsley–garlic base

Return the clean skillet to medium-low heat. Add 3 tbsp olive oil and the minced garlic; cook 30–45 seconds until fragrant without browning. Sprinkle in the flour and stir constantly for 1 minute to form a pale roux. Whisk in the white wine and simmer 1 minute to cook off the alcohol. Add the hot fish stock, bay leaf, and reserved clam liquor (if using). Simmer 2–3 minutes until lightly thickened and glossy.

Step 5: Stir in parsley and gently poach the hake

Stir in half of the chopped parsley. Reduce heat to maintain a bare simmer, about 185–195°F (85–90°C). Nestle the hake into the sauce, skin-side down if the skin is on; the liquid should come about halfway up the sides. Spoon sauce over the top and gently shake the pan in small circles to encourage emulsification. Poach 5–7 minutes, turning once after 3–4 minutes if pieces are very thick, until the fish is just opaque and flakes easily. Target internal temperature: 130–135°F (54–57°C).

Step 6: Finish with vegetables and clams; emulsify to glossy

Add the blanched asparagus and peas, plus the steamed clams and any collected juices. Shake the pan (do not vigorously stir) for 1–2 minutes until the sauce turns a vivid, glossy green. Stir in the remaining parsley. Taste and adjust salt, then brighten with 1–2 teaspoons lemon juice if you like. Remove the bay leaf.

Step 7: Rest and serve

Let the pan rest off heat for 2 minutes to settle and thicken slightly. Transfer fish to warm shallow bowls, spoon over plenty of salsa verde, and arrange clams, asparagus tips, and peas around. Drizzle with a thread of olive oil and garnish with extra parsley or quartered hard-boiled eggs (traditional koskera). Serve immediately with crusty bread.

Pro Tips

• Chop parsley very finely; add half early for flavor and half at the end for brilliant color.
• Keep the sauce at a bare simmer. Boiling can break the emulsion and overcook the fish.
• Swirl the pan gently to emulsify rather than stirring aggressively, which can flake the fish too soon.
• Strain clam liquor to avoid grit and add ocean depth to the sauce.
• If the sauce is too thin, simmer 1–2 minutes longer while swirling, or whisk in a 1 tsp flour or potato-starch slurry. If too thick, whisk in hot stock a splash at a time.

Variations

• No-clam version: Skip clams and add 6–8 raw shrimp in the last 3 minutes of poaching.
• Artichoke koskera: Add 6–8 cooked baby artichoke halves with the asparagus and peas.
• Gluten-free: Omit flour and use 2 tsp potato starch mixed with 2 tbsp cold stock; whisk in at Step 6 if needed.

Storage & Make-Ahead

The sauce base (through Step 4, without parsley) can be made up to 1 day ahead; cool quickly and refrigerate. Reheat to a bare simmer, then proceed with parsley and poaching. Cooked seafood is best fresh; leftovers keep 1 day in the refrigerator. Reheat gently on low until just warm—do not boil or the sauce may separate and the fish may dry out. Not recommended for freezing.

Nutrition (per serving)

Approximate without clams: 320–340 calories; 32 g protein; 14–16 g fat; 10–12 g carbs; 1–1.5 g fiber; 550–700 mg sodium (varies with stock and added salt). With clams, add about 35–50 calories and 6–7 g protein per serving.