Hake with salsa verde and clams

July 8, 2018

Merluza en salsa verde y Tellinas: Hake with salsa verde and clams


I first fell in love with this dish when dining in a restaurant on the rugged cliff tops of Lagomera, one of the smaller canary islands, made distinct by it's craggy volcanic mountains and beaches. I confess that when I first sampled this dish, the fish was lightly battered however I personally prefer to keep things simple and let the elemental flavors do the real talking. Once cooked, the delicate hake will melt on the top of your tongue, and partially absorbs the beautifully delicate white wine sauce, enriched by the the salty ocean taste of fresh clams. 

I was tersely informed by the fishmonger lady when I attempted to purchase the clams (so I thought)  in a local market that these mollusks pictured are in fact named Tellinas! These little babies are less bulky than 

common clams and enrich the sauce with their more subtle flavor, however undoubtedly the result is far more fiddly. Therefore, standard clams are just perfect for this recipe, and handily more readily available. 




4 * 180g of hake steaks (preferably on the bone)


200g of fresh clams, scrubbed and de-bearded


200ml of dry white wine


150ml of fish stock


1 small shallot


3 garlic cloves - chopped


Handful of chopped parsley (more to garnish if needed)


200g of frozen peas


1 slosh of olive oil


Handful of steamed green beans or asparagus (depending on your preference)


Roast baby potatoes/crusty bread to serve (the latter is perfect for mopping up the amazing juices!) 






1. Discard any broken clams, wash and de-beard the remainder ready for cooking.


2. Heat a slosh of olive oil in a large wide pan with a lid (essential), and gently fry the shallot and garlic until golden. Slowly add the white wine and simmer for a couple of minutes. Then, add the fish stock and cook for 5 minutes, stirring gently.


3. Season your hake before placing it in the sauce and cook it for 4-5 minutes (watching vigilantly) until it begins to whiten and soften, then add the clams and defrosted frozen peas. Place a lid on the pan and cook for 2-3 minutes, the clams should open and those that don't must be discarded. Add the handful of fresh parsley and cook for another 1 minute.


4. Serve in deep bowls (to accommodate the glorious sauce) with your steamed veg of choice (fine green beans/asparagus) and your carb of choice (potatoes or crusty bread) and dig in!


Happy cooking,


Love the Foody Girl





















Share on Facebook
Please reload

You Might Also Like:

Orzo with langoustines, cherry tomatoes and marinaded feta

September 8, 2020

Cornish hake with wild samphire, vine tomatoes and clams

August 16, 2020

Please reload

  • Instagram
ABOUT The Foody Girl

i love  whipping up  dishes from across the world,  mostly inspired by my time living  in jordan and morocco. many of my recipes draw from elements of middle eastern and north african cooking and i delight in introducing friends and family to these unique flavours. 

i  hope you enjoy following my adventures in the kitchen

Search blogs by tags