Pescado En Salsa Verde Fish With Clams In Green Sauce Recipes

PESCADO EN SALSA VERDE-FISH WITH CLAMS IN GREEN SAUCE

Steps:

• Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces.
• Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal.
• In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well.
• Add your clams and stir consistently for a couple minutes then add your white wine.
• Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil.
• discard any clams that haven't opened.
• Add the fish, which will be done in about 10-15 minutes.
• I add a bit more white wine before serving, but it is not neccessary.
• **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration.
• this is great as the main dish and served with some rice on the side or cous-cous.

PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)

Steps:

• Blot the fillets dry--really dry--to avoid a watery sauce.
• In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
• In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
• If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
• Bring the sauce to a boil over high heat.
• Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
• Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)

Steps:

• Rinse clams individually in cold water to remove all sand. Drain.
• Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
• When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
• Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
• Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.

HAKE WITH CLAMS IN SALSA VERDE

Steps:

• Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
• Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
• Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
• Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
• Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.