Basque-Style Fish With Green Peppers and Manila Clams Recipe – French Special
“This is our take on merluza en salsa verde con almejas, a classic Basque dish featuring tender hake and clams in a lively green sauce. If hake is not on hand, you can use striped bass or haddock instead. Explore more Basque-inspired dishes right from the heart of the Pyrenees.”
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
Basque-Style Fish With Green Peppers and Manila Clams Ingredients:
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped (1 tablespoon)
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 cups fish stock or clam broth
- 3/4 teaspoon kosher salt, plus more to taste
- 1 pound assorted mild green peppers, cut into 1/4-inch strips (about 3 1/2 cups)
- 1 medium Spanish onion, thinly sliced
- 2 tablespoons coarsely chopped Italian parsley, plus more for garnish
- 2 pounds skin-on hake fillets, cut into 8 equal portions
- 12 small fresh clams, scrubbed
- 1-2 teaspoons piment d’Espelette (optional)
How To Make Basque-Style Fish With Green Peppers and Manila Clams
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until it just starts to brown, about 1 minute. Sprinkle the flour over the garlic and stir to mix well. Pour in the wine and cook, stirring briskly, until the mixture thickens slightly, about 2 minutes. Add the fish stock and salt, then bring the mixture to a boil.
Add the peppers, onion, and parsley, spreading them evenly across the bottom of the skillet. Increase the heat to high, cover the skillet, and simmer until the vegetables soften, approximately 5 minutes. Uncover the skillet and arrange the hake fillets skin-side up in a single layer over the vegetables. Nestle the clams between the fillets and season the fish with salt to taste. Cover and cook until the fillets are just cooked through and the clams have opened, about 5 to 7 minutes. Discard any clams that do not open.
Transfer the cooked vegetables to a deep serving platter. Arrange the fish and clams on top. Spoon the remaining broth over the fish and garnish with chopped parsley and, if desired, Espelette pepper. Serve immediately.
