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:
[mpprecipe-recipe:53]
No Comments