Pescado En Salsa Verde Fish with Clams in Green Sauce
Delight your taste buds with **Pescado en Salsa Verde**—a vibrant Spanish-inspired dish featuring tender white fish fillets and juicy clams in a fragrant green sauce. This one-pan recipe highlights the bold flavors of fresh parsley, garlic, and dry white wine, creating a silky sauce that perfectly complements the seafood. The clams add a touch of elegance while infusing the dish with their naturally briny essence. Finished with a hint of cornstarch for the perfect sauce consistency and garnished with zesty lemon slices, this recipe is as visually stunning as it is delicious. Ready in just 40 minutes, it's a versatile dish you can serve with crusty bread or steamed rice to soak up every drop of the luscious sauce. Perfect for a quick weeknight dinner or an impressive meal to wow your guests, this **pescado en salsa verde** is a must-try for seafood lovers.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod or hake)
- 500 grams fresh clams
- 1 cup fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup fish or vegetable stock
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece lemon, sliced (for garnish)
Instructions
Rinse the clams thoroughly under cold water to remove any sand or grit. Discard any clams that are cracked or do not close when tapped.
Season the fish fillets with salt and black pepper on both sides. Set aside.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the chopped parsley, reserving a small handful for garnish, and cook for 1 minute to release its aroma.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the fish stock, bring the mixture to a gentle simmer, and place the fish fillets into the skillet.
Cover the skillet and cook the fish for 5-7 minutes, depending on the thickness of the fillets, until they are almost cooked through.
Meanwhile, dissolve the cornstarch in the water to create a slurry.
Add the clams to the skillet, distributing them evenly around the fish, and drizzle the cornstarch slurry into the sauce.
Cover the skillet again and cook for an additional 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Remove the skillet from heat. Garnish the dish with the reserved parsley and lemon slices.
Serve immediately with crusty bread or steamed white rice to soak up the flavorful green sauce.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 217 mg | 17% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
