Spanish green sauce
Green sauce has many variants, but there are two major types of salsa verde: the European sauce (used in Germany, Spain, France and Italy) and the American sauce (based on the Mexican cuisine). As for the Spanish sauce, it tends to be used to accompany fish (usually hake or monkfish), but it is also a perfect sauce for clams or squids, as well as for some vegetables such as mushrooms or potatoes. It is mainly made with garlic, onion, fish stock and parsley, hence the color. Also, green sauce can contain other vegetable ingredients, such as spinach, watercress or peas.
This is an easy and basic recipe to prepare the Spanish salsa verde:
4 garlic cloves
½ glass virgin olive oil
1 tbsp wheat flour
1 glass fish stock
2 tbsp white wine
1 bunch fresh parsley (3-4 tbsp chopped parsley)
1 tbsp lemon juice
1 pinch of salt
- Finely chop the onion.
- In a frying pan, heat the olive oil.
- Add the onion and cook for a couple of minutes, until it is almost translucent.
- In a mortar, crush the garlic cloves with a pinch of salt.
- Add the crushed garlics to the onion pan and cook for a couple of minutes, but do not let them get brown.
- Immediately, add the flour and mix it well with the oil and garlic (again, do not let it get too brown, just cook it for a couple of minutes).
- Then, pour the wine and fish stock gradually, stirring continuously until you get a smooth mixture.
- Bring to a boil.
- Chop the parsley and add it to the sauce.
- Adjust salt.
- Cook for 5 more minutes.
- Serve with the fish.
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