Merluza A La Vasca Recipe
Whiting in green sauce with clams and shrimp
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Ingredients
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Seafood
Sauce
Method
Preparation
- 1
Prepare the clams
Rinse the clams under cold water to remove any sand or debris. Set aside.
- 2
Prepare the shrimp
If not already done, peel and devein the shrimp. Pat dry with a paper towel.
Cooking
- 3
Sauté the aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 5 minutes.
- 4
Add the wine
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- 5
Add the seafood
Gently place the whiting fillets into the skillet. Add the clams and shrimp on top of the fish. Season with salt and black pepper.
- 6
Add the stock
Pour the fish stock over the seafood, then sprinkle the chopped parsley evenly over everything.
- 7
Simmer
Cover the skillet and let it simmer for about 10-12 minutes, or until the clams have opened and the shrimp are cooked through.
- 8
Serve
Once cooked, remove from heat and serve the Merluza a la vasca hot, garnished with extra parsley if desired.
