Hake in Green Sauce (Merluza en salsa verde)

If using baby clams, clean them the night before. Dissolve a couple of teaspoons of salt in a bowl of cold water, add the clams, cover, and store them in the fridge.

Peel and finely dice the onion. Also, peel and mince the garlic cloves and rinse and finely chop the fresh parsley.

In the pan, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook for about 5-7 minutes or until golden and fragrant. Stir regularly.

Add the flour to the pan and mix well. Cook it for a couple of minutes until it turns slightly golden brown.

Pour in the fish stock and white wine. Mix everything thoroughly.

Add the chopped parsley to the pan. Then taste and season with salt as needed.

If using, add the cleaned and drained baby clams to the pan. Also add the hake fillets. Cover the pan with a lid and cook for 10 minutes over low heat, or until the fish is cooked and the clams have opened.

Serve and enjoy while hot!