This is a very healthy and known dish in Spain. It's originally from Basque country of northern Spain. Originally also, this dish uses hake fish but for me, any white fish would do this dish a justice.
This dish is basically white fish cooked in a semi thick sauce of white wine and fish stock, together with shrimps, lots of parsley and green peas.
Believe it or not, I learnt how to prepare this dish from my husband. He makes the greatest fish in salsa verde and in fact, this is his recipe. I remember the first time that he cooked this dish and I loved it so much. Now I thought I'd share the recipe with you.
As I mentioned earlier, for me, any white fish would do this dish a justice. Hake is the common choice but it doesn't always need to be hake. For this recipe I'm using tilapia fillets, and it turns out delicious!
In fact it's even easier as hake tends to break apart easily while tilapia doesn't. In any case, you choose your favourite white fish. Yes and I keep saying white fish because the taste is quite mild, which is what we're looking for in this dish. Salmon, for example, would be too strong in flavour.
The word salsa verde means green sauce. The sauce is not green actually. The huge amount of parsley used in this dish is simulating the green color for the sauce, thus the name. And yes, this dish uses a lot of parsley. If you have lots in your garden, by all means use them for this recipe.
There are many variations of what go together with the fish in this dish. You can use shrimps, mussels, white asparagus and green peas.
The thing is not too make it that colorful that leads to losing that green color, which is the name of this dish to being with. For this recipe, I'm using the combination of shrimps and green peas.
This is a very simple dish to prepare, you can watch how I prepared it in the video. It's also a very healthy meal, perfect for busy weekdays. I hope you enjoy it as much as we do!
More Spanish Recipes
- Slow cooker oxtail stew
- Tuna pie or Galician empanada
- Seafood paella on the bbq
- Cheese stuffed padron peppers
- Crystal bread (Spanish style ciabatta)
Fish in Salsa Verde
- 2 tablespoon olive oil
- ½ onion , chopped
- 2 garlic cloves , finely chopped
- 1 dried cayenne pepper (optional)
- salt to taste
- 2 tablespoon all purpose flour
- ½ cup white wine (125 ml)
- ¾ cup fish stock (185 ml)
- ⅓ cup chopped parsley (15 gr)
- 8.8 oz tilapia fillets (250 gr)
- 7 oz small shrimps (200 gr), peeled
- ⅓ cup frozen peas (45 gr)
- In a pan, heat some oil on medium heat. Add in chopped onion, garlic, salt and guindilla. Cook for a few minutes until the onion is soft. Add in the flour, mix everything and cook for 1 minute until the raw taste is gone.
- Add in white wine and fish stock. Whisk everything until is well combined and there are no lumps. Add chopped parsley and mix well.
- Add in fish fillets and shrimps. Bring to a simmer and cook for a few minutes until the fish is almost cooked. Flip the fish during half cooking time. When the fish is almost cooked, add in frozen peas and continue cooking for a few minutes more until the fish is fully cooked. Serve and enjoy!