It's all about the Fish and Seafood! Part 2

Ok, since my other post was really long, I decided to separate this recipe. Merluza, Hake in English, is a fish that is very often used in Spanish cooking. Its nice, flaky and soft texture makes it very versatile and there are so many ways of cooking it. One of the traditional ways is with garlic and parsley. Simple and makes the Merluza flavor stand out.

Merluza en Salsa Verde con Almejas

Ingredients:

2 kgs merluza (includes the bone, that was used for the Fideua broth)
250gr almejas (clams)
3 garlic cloves
2 tbsps of fresh parsley
1/2 cup of fish broth
salt and pepper
oil


I served this dish with grilled asparagus. Place the asparagus on a oven dish, drizzle some oil and salt on them, broil at high until grilled. Done.

Ok, on to the Merluza now. Ask the pescadero to prepare filets in pieces; 2kgs should give you about 8 pieces.

Mince the garlic and parsley. Heat a large pan and add oil. Add the garlic and half of the parsley. Cook for a few minutes.

Salt and pepper the merluza and add the pieces to the pan skin side up. When the juice from the fish starts coming out. Add the almejas and remaining parsley.

When the fish starts getting flaky, flip the pieces around.

Once all of the almejas are open, dish is done. Super fast, I actually had time to cook it between both dishes.

Healthy and easy :)

So our lunch was awesome. Great company, great food and some good wine :) We had a greens, dried tomato and parmesan salad and, for dessert, some nice strawberries with whipped cream drizzled with some maple sugar. Heaven!