Pescado en Salsa Verde: Fish with Clams in Green Sauce
If you’re looking for a delightful Spanish recipe that has been passed down through generations, this Pescado en Salsa Verde will undoubtedly capture your taste buds and heart. My grandmother, a gourmet cook in Spain, mastered this dish, and now my father and I continue to cherish it. With its rich flavors and vibrant green sauce, this recipe is not only healthy but also a wonderful homage to our family’s culinary heritage. Perfect for a light yet satisfying meal, it’s sure to become a favorite in your household too.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
- Category: Spanish
- Keywords: European, Healthy, Under 60 Minutes, Easy
- Calories: 230.8 per serving
- Fat Content: 2.2 g
- Saturated Fat Content: 0.4 g
- Cholesterol Content: 95.9 mg
- Sodium Content: 128 mg
- Carbohydrate Content: 11.1 g
- Fiber Content: 1.1 g
- Sugar Content: 2 g
- Protein Content: 29.7 g
Ingredients
- Clams: 16-24, scrubbed and soaking in icy water
- Yellow Onion: 1 large, finely chopped
- Parsley: 1 bunch, finely chopped
- White Wine: 1 cup
- Garlic: 1 clove, minced
- Flour: 1/4 cup
- Olive Oil: 1 tablespoon
- Peas: 1/2 cup (optional)
- Potato: 1 medium, peeled and diced
Instructions
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Pre-Cooking Preparation: Begin by scrubbing the clams thoroughly under cold running water. Place them in a bowl of icy water and leave them to soak. This will help to clean them of any sand or grit. Meanwhile, finely chop the yellow onion, garlic, and parsley, and set them aside.
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Cooking the Base: Heat the olive oil in a deep pan over medium heat. Once the oil is warm, add the finely chopped onion. Sauté until the onion begins to turn golden brown and becomes soft. Add the minced garlic and chopped parsley, stirring frequently to combine the flavors. After a minute or so, sprinkle in the flour, mixing well to create a smooth paste.
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Adding the Clams: Gently add the clams to the pan, stirring them into the mixture. Allow them to cook for a few minutes, letting the flavors meld together. Pour in the white wine, and continue to cook until the clams start to open. If any clams remain closed, discard them as they are not safe to eat.
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Incorporating Additional Ingredients: Once the clams have opened, add 1 cup of water to the pan. If you’re using peas and potatoes, add them now. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
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Cooking the Fish: Gently place your fish fillets into the pan. They will cook through in about 10-15 minutes, depending on their thickness. The fish should be opaque and flake easily with a fork.
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Finishing Touches: If you prefer, you can add a splash more white wine just before serving for an extra touch of flavor, though this is optional.
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Serving: Serve the dish on a large plate, placing a piece of fish in the center. Arrange 4-6 clams around the fish, add some potatoes and peas, and garnish with a few fresh parsley leaves for decoration.
This dish is wonderful as a standalone main course or can be complemented with a side of rice or couscous to complete the meal.
Enjoy this flavorful, traditional Spanish dish that brings a taste of Spain right to your table! 🌿🍽️🦐
