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Rockling with clams en salsa verde

Rockling with clams en salsa verde




This dish is an update of one of the most famous Spanish dishes, "merluza con almejas en salsa verde". We adapt the fish to an Australian fish with a similar texture, with no bones and with a flavour that pretty much everyone loves.

It is a quick meal, with very simple ingredients and an amazing flavour. It is a traditional dish for special dates as birthdays or even Christmas, in my family it used to be a traditional dish for Christmas Eve before we had the meat meal).

This is Byron's favourite fish dish, I started to cook more traditional Spanish food for him when I got pregnant and I was craving all those amazing dishes that my mum and my yaya used to cook during my childhood. Because I didn't have them here to cook for me, I started to make them myself. It is then, when we decided that we have to show people all the beautiful food that the Spanish gastronomy has to offer.


Ingredients:

Serves 2

500gr of clams

300gr rockling filet

1 big potato or 2 small

1 onion

1 clove of garlic

1 cup of wine

2 cups of fish stock or fume

2 tbsp of flour

a small bunch of parsley


Method:


1. Put the clams in salt water for about 30-1h before cooking. In a small pan add cooking olive oil (until is cover the potato) and add the potatoes slices, cook until the start to get soft (around 20min).

2. Cut the garlic and the onion very small and put it in a pan with EVO in a medium heat until is cooked ( the onion will start to look more see-through).

3. Add the spoons of flour and cook it for about 2min mixing it with the onion.



4. Turn the heat to high and add the white wine.



5. When the white wine is dissolved add the 2 cups of stock and turn the heat down to medium and leave it for around 10min.


6. Add the fish (cut in pieces of around 5cm) , the potatoes and the clams and put the lead on in a medium heat during around 10 min. We always check after 5 min to make sure that the clams don't get overcooked.


7. When is cooked add some more chopped parsley on top and it is ready to be served.


8. Remember, almost every Spanish dish needs fresh bread to be able to enjoy better the sauce!



.

Byron & María

The Coastal Cocina



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