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People who know, says Basque cuisine, the famous Basque cuisine, excellentBasque cuisine, unforgettable Basque cuisine Basque cuisine we are based on twofundamental pillars, namely:

The quality of the product, whether beans, lamb or fish frog and sauces, four sauces:red, black, white and green.

Today, hake in green sauce.

For cooking we will require:

Hake (I have caught 4 boneless loins (because my husband has a special grace tofind)

4 cloves garlic, minced

Olive oil, just enough to saute the garlic and a little more

A few clams (I ALWAYS, ALWAYS open in a separate pot, to save trouble, but I keepthe water used in cooking, little water)

Flour, just enough to flour the fish

Chopped parsley in abundance, what is left, we can freeze and another day.

Fish stock (I used broth brick, if Aunt Concha saw it …) 500 ml approx (that just to cover the fish)

Essential to use a low, wide pan (clay or iron, cook it as you prefer)

Here we go. This will be fast, almost like a fast food but Basque.

Sauté the garlic in the oil before the garlic to brown add the fish stock. Boil for a coupleof minutes while …

Season them fish, and flour (very important shake off excess flour before putting thefish in the pan)

Put the fish (not fried SI), skin side up in the pot CAREFULLY. You add a little parsley,a small handful.

Let it cook for 3 to 4 minutes on medium / low. While boiling, gently move the pan so the fish move.

After this time, carefully turn the fish. Añadid clams and if you also apatece prawns.

Add the remaining parsley, a couple of handfuls
2 or 3 minutes over medium heat, stirring / stir the pot.
I recommend serving it in the same pot

This dish does come eager to learn Euskera,

Dohatsua Jainkoaren eta Santísima Virgen izan.
Zer legatza!

by google translator

My Tia Concha, My Basque aunt, taught me that:
the Basque cuisine, the good Basque cuisine, the good cooking is based on: having a good product, a rich sauce and lots of love., Because when a Basque stands before the stove may be in a restaurant or at home, maybe born in San Sebastian or Bilbao. In that kitchen there is always love.