Salsa Verde (Basque Parsley Sauce for Fish)
Prep 10 min Total 20 min
Salsa Verde (Basque Parsley Sauce for Fish) - kvalifood.com
A flour-thickened, stock-based parsley sauce from the Basque Country. The defining color comes entirely from parsley – no other herbs. Fish is gently poached in the finished sauce. The traditional Basque technique involves swirling the pan rather than stirring with a spoon.
Makes 4 servings
Ingredients
- 60 ml extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 tbsp plain flour
- 100 ml dry white wine (txakoli if available)
- 250 ml fish stock, warm
- 25 g fresh flat-leaf parsley leaves, finely chopped
- salt, to taste
- 4 hake fillets (150-180 g each)
- 300 g clams, cleaned (optional)
- 8 white asparagus spears, halved (optional)
- 1 dried guindilla pepper (optional)
Directions
Season hake fillets with salt on both sides.
Heat olive oil in a wide, shallow pan over medium heat. Add garlic (and guindilla if using) and cook for 1-2 minutes until fragrant and just starting to turn golden. Remove guindilla before it burns.
Reduce heat to medium-low. Add flour and stir constantly for about 1 minute without browning it.
Pour in wine and stir well. Cook 1-2 minutes until the alcohol smell fades. Gradually add warm fish stock, stirring or swirling the pan. Simmer for 3-4 minutes until the sauce thickens to a light, creamy consistency.
Stir in about two-thirds of the parsley. Taste and adjust salt.
Place hake fillets in the sauce in a single layer, skin side up. Add clams around the fish if using. Cover and cook on low heat for 5-6 minutes until the fish flakes easily. Discard any unopened clams.
Add white asparagus (if using) and remaining parsley. Swirl the pan gently. Cook 1 more minute. Serve immediately in the pan with crusty bread.
Notes
Use a full bunch of parsley – it is the star, not a garnish.
Swirling the pan rather than stirring with a spoon is the traditional Basque technique. It helps the sauce emulsify.
The sauce should be thin and silky, not thick like a gravy. If it over-thickens, thin with a splash of stock.
See Also
Salsa Vizcaina (Basque Choricero Pepper Sauce)
Ajada (Galician Garlic and Paprika Sauce)
Picada (Catalan Nut and Garlic Paste)
Salsa Brava (Madrid-Style Spicy Tomato Sauce)
