Pescado (merluza) en salsa verde is one of those dishes that proves simple ingredients can create incredible flavor. Tender white fish is gently simmered in a light, herby sauce made with garlic, parsley, white wine, and fish stock for a meal that feels comforting yet fresh.
The combination of delicate white fish and a vibrant green parsley sauce in this pescado en salsa verde recipe just works. It’s a dish that reminds me I don’t need to use complicated techniques to make fish taste really good!
What is pescado (merluza) en salsa verde?
Pescado (merluza) en salsa verde is a traditional Spanish dish made with white fish gently simmered in a green sauce of olive oil, garlic, parsley, white wine, and fish stock. It is traditionally made with hake (merluza in Spanish) but can be made with other types of white fish. Clams are often added to the sauce, creating a light, briny richness that pairs beautifully with the tender fish!
Ingredient Notes
- Olive oil: Forms the base of the sauce. Use a good-quality extra virgin olive oil for the best flavor.
- Garlic: Crushing the cloves helps release their flavor quickly!
- All-purpose flour: Helps slightly thicken the sauce so it coats the fish. Cornstarch can be used for a gluten-free option.
- Fresh parsley: This is the base of the salsa verde, giving the sauce its color and fresh, herby flavor.
- White wine: Adds acidity and complexity to the sauce. Use a dry white wine you’d enjoy drinking!
- Fish stock: Builds flavor and keeps the sauce light but savory. You can also simply use water instead of the fish stock.
- White fish fillets: Hake (also known as merluza) is traditional, but sea bass, corvina, or croaker all work well.
- Clams: Add brininess and richness to the sauce. Make sure they’re fresh and tightly closed before cooking.
- Salt and pepper: Season to taste to bring everything together.
How to Cook with Clams
If you’ve never cooked with clams, don’t worry! You just have to take a few steps before using them.
When cooking with clams, called almejas or conchas in Spanish, freshness is key. Always start by checking that the clams are tightly closed or close when gently tapped, this is the best indicator that they’re alive and safe to cook. Discard any clams that are cracked, damaged, or remain open after tapping. That means they are dead and are therefore not fresh!
Before cooking, rinse the clams under cold water and scrub the shells to remove any surface grit. Many clams benefit from soaking in cold, lightly salted water for about 20 minutes to help them release any sand. When cooking, clams should be added toward the end and cooked just until they open. Any clams that don’t open during cooking should be discarded before serving.
Tips for the Best Pescado en Salsa Verde
- Use a delicate white fish. Mild, flaky fish works best in this dish and absorbs the sauce without falling apart. Avoid overly firm or oily fish.
- Don’t brown the garlic. Lightly sauté the garlic until just fragrant. Browning it too much can make the sauce bitter!
- Simmer gently. Keep the heat low to medium once the fish is added. Gentle cooking keeps the fish tender and prevents it from breaking apart.
- Add parsley in stages. Adding some parsley early builds flavor, while finishing with more keeps the sauce fresh and vibrant.
- Discard unopened clams. If any clams don’t open during cooking, make sure to remove and discard them before serving!
Serving Suggestions
Fish in salsa verde is best served warm, spooned into shallow bowls with plenty of sauce and clams, as well as lemon wedges to add some acidity. Crusty bread is essential for soaking up the flavorful green sauce, and boiled eggs are a traditional addition that make the dish feel a bit heartier. A simple green salad, rice or steamed potatoes also pair well here!
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish.
Frequently Asked Questions
What kind of fish works best for pescado en salsa verde?
Hake (merluza) is the most traditional choice, but any mild, flaky white fish works well. Sea bass, corvina, or croaker are all great options.
Can I make this without clams?
Yes, you can definitely make this recipe without clams. You could also replace the clams with a different type of shellfish/seafood. Simply increase the fish slightly or enjoy the sauce on its own with the fish fillets!
- 1/4 cup olive oil 60 ml
- 4 garlic cloves crushed
- 1 tablespoon all-purpose flour cornstarch can also be used for a gluten-free version
- 4 tablespoons fresh parsley chopped (40 g)
- ½ cup white wine 120 ml
- 1 cup fish stock 240 ml – you can also use water
- 4 fish fillets – hake or merluza is the most traditional option, but you can also use sea bass (corvina), croaker, or other similar white fish fillets (approximately 600 g)
- 1 cup clams 250 g
- Salt and pepper to taste
To serve:
- Bread
- Boiled eggs optional
In a large skillet, heat the olive oil over medium heat. Add the crushed garlic with a pinch of salt and sauté for 30 seconds until golden and fragrant.
Add the flour and mix well with the garlic, cooking for an additional minute.
Add half of the chopped parsley and mix well.
Add the white wine and fish stock to the skillet. Bring the mixture to a boil and let it simmer for 2-3 minutes to allow the flavors to combine. Season with salt and pepper to taste.
Add the hake or fish fillets to the sauce, ensuring they are covered as much as possible by the liquid. Arrange the clams around the fillets.
Cover the skillet and cook over low to medium heat for approximately 10 minutes, or until the fish is tender and the clams have opened.
Serve the fish fillets in bowls, topped with the delicious green sauce and clams. You can add some lemon wedges on the side for a hint of citrus and acidity. It can be served with slices of bread and sometimes boiled eggs are also added as a garnish.
Photos of the step by step preparation for Pescado en Salsa Verde or Fish in Green Sauce:
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