Name: Hake in Green Sauce
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 6 main-course servings
Ingredients: 3 (10- to 12-oz) hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail; 1 cup water; 1 small onion, chopped; 1/4 cup minced fresh flat-leaf parsley plus 2 sprigs; 3 large garlic cloves, thinly sliced; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 3/4 cup cooked fresh peas or frozen peas, thawed; a 12-inch-wide earthenware cazuela* or heavy metal pot (about 3 inches deep) with 2 handles

Merluza en Salsa Verde

Steaks work best for this recipe, but you can substitute fillets with skin. Slowly cooking the fish over low heat while swirling the pot releases the gelatin in the skin and bones, which emulsifies the sauce.

Cooks' note:

Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat to warm before using.

*Available at spanishtable.com.

Recipe notes

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