A simple Basque recipe for the week

The Basque people have made remarkable contributions to the world. They were great ship builders, explorers, fishermen and one of the most admired gastronomic societies. They have preserved traditions for centuries, and we are fortunate we can still experience an element of their rich mystique culture through their great recipes. Like this very special Basque dish – merluza con salsa verde y almejas or hake with clams in a green salsa. In Spain, they usually use tinned asparagus. You can also use cod or snapper fillets for this recipe.


Recipe (serves 4)

  • 3 tbsp olive oil
  • 3 garlic cloves, sliced
  • 1/2 small brown onion, finely chopped
  • 1 tbsp plain flour
  • 200 ml dry white wine
  • 150 ml fish stock
  • 4 hake / snapper / cod fillets
  • 1 cup frozen peas
  • salt and pepper
  • 200g clams
  • 6 asparagus
  • 2 tbsp parsley, finely chopped



Heat the olive oil in a frying pan over a medium heat and fry the garlic and the onion until soft and lightly golden. Add the flour and cook for about 1 minute, then slowly pour the wine and cook for another 3 minutes before adding the stock. Bring the sauce to a slow simmer and cook for another 2 minutes while constantly stirring . You should then have a silky smooth sauce.

Season the fish well, then gently add your fish, clams, peas and asparagus to the sauce. Cover your pan and cook your ingredients over a low heat for 6 minutes. Finish it by adding the parsley, and season to taste. Now sit back and enjoy this dish with friends and a bottle or two of Txakoli or a dry white wine.


%d bloggers like this: