Monkfish (or Hake) in Green Sauce with Clams

Name: Monkfish (or Hake) in Green Sauce with Clams
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 8 small monkfish tails or half a hake; 1 large sweet onion or large scallion; 3 cloves garlic; Fresh parsley; 1 handful clams; 2 tablespoons flour (about 16 grams); 4 1/4 cups fish stock (1 liter); 2 potatoes; Olive oil; Salt; Black pepper; Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

Txu1978 @AOP_argitxu1978

Barcelona

A classic Basque recipe taught by my mom, made by eye—because that's how you learn to cook at home. The love you put into cooking for your family makes it truly unique and delicious!

Txu1978 @AOP_argitxu1978

Barcelona

A classic Basque recipe taught by my mom, made by eye—because that's how you learn to cook at home. The love you put into cooking for your family makes it truly unique and delicious!

Saved

Ingredients

1 hour

Serves 4 servings

8small monkfish tails or half a hake
1large sweet onion or large scallion
3 clovesgarlic
Fresh parsley
1 handfulclams
2 tablespoonsflour (about 16 grams)
4 1/4 cupsfish stock (1 liter)
2potatoes
Olive oil
Salt
Black pepper
Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

Saved

Steps

1 hour

1

In a large skillet, heat 3–4 tablespoons olive oil and slowly sauté the onion and garlic until translucent.
2

Add the two tablespoons of flour and stir.
3

Pour in the fish stock and whisk until the flour dissolves and the sauce thickens slightly.
4

Add chopped parsley and blend the sauce until smooth and well combined.
5

Optionally, add the half cup of alcohol and let it cook off for about 10 minutes.
6

Add the fish and simmer over medium-low heat for about 12 minutes, covered with the sauce.
7

In a separate pot, steam the clams open (purge them first in salted water).
8

Cook the potatoes in the microwave (see recipe).
9

Peel the potatoes, slice them, and add them along with the opened clams to the skillet. Cook everything together over low heat for 3 minutes—and it’s ready!