Merluza en Salsa Verde

Spanish · 35 min · Shrimp · pescatarian, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 pieces hake fillets
• 300 g fresh clams
• 100 g frozen peas
• 3 garlic cloves
• large handful flat-leaf parsley
• 150 ml dry white wine
• 1 tbsp all-purpose flour
• 60 ml olive oil
• 1 tsp fine salt

Method

1. Soften the sliced garlic in the olive oil over medium-low heat without colouring.
2. Stir in the flour and cook 1 minute, then add the wine and 150 ml water.
3. Swirl the pan to build a light green sauce and season with salt.
4. Season the hake and lay it skin-side down in the sauce; add the clams and peas.
5. Cover and cook 8 minutes, swirling occasionally, until the fish flakes and the clams open.
6. Stir through the chopped parsley and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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