Green sauce recipe for fish, typical Spanish

Green sauce recipe for fish

When we talk about salsa verde there are many, in each country or region there is a variation, Argentina: Chimichurri, Morocco: Chermoula, Italy: Pesto, Thailand: Chile-Herb Dipping Sauce, Texas: Creamy Jalapeño Sauce, etc. But in this case we refer to the green sauce that is usually used in Spain especially for fish, it is a very easy sauce to prepare and is very tasty accompanying the fish.

Preparation of Green sauce recipe for fish :

At first I always made this recipe, but lately people at home prefer the second recipe and it is the one we are making the most, try both and choose.

There are different types of green sauce, since some are used to cook some type of fish in it, such as hake in green sauce, or the green sauce that is used to season and top other preparations, such as fish, seafood and even other dishes. The latter is the one that we are going to detail how to prepare at home, a sauce widely used to serve with grilled baby squid or grilled or stuffed mushrooms.

When preparing this green sauce we can do it using a blender or make it with a mortar, which is the way it has always been prepared. Do it according to whether you prefer to obtain a finer sauce or, on the contrary, you prefer to find the largest pieces when eating it. If it is to be served over some fish or squid, we like it to be thinner and more liquid, so we usually use a blender.

We will add the peeled garlic, a handful of coarse salt, the fresh washed parsley without stems and the vinegar and olive oil into the blender glass, and we will beat until everything is well crushed and mixed, forming a well homogeneous sauce and without chunks. We try to see if it is to our liking, in case we have to correct any ingredient, and when we finish we put it in a jar and leave it in the fridge until it is time to serve it. There we can keep it for many days.

If you want to do it with the mortar, then you have to add the salt, the peeled and chopped garlic and the washed parsley without stems, and with the pestle of the mortar we will crush everything until a uniform paste is formed, which we must do with patience. Then the vinegar and oil are added, stirred well and poured into the container where we are going to serve it, and stored in the refrigerator. And that's how easy it is to prepare this rich and versatile green sauce, which we hope you like.

Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 60

Variations

Ingredients

4 tablespoons of extra virgin olive oil
1 tablespoon of flour
1 clove garlic, minced
1 bunch of chopped parsley
1 glass (200 ml) fish broth
1 glass (200 ml) of white wine
Salt

We prepare the ingredients

Chop the small garlic, and the parsley as we like best. We like to chop it somewhat thickly so that the leaves are well visible in the sauce, but if you like it more finely chopped so that the sauce is more homogeneous and without stumbling, you can do it.

Sauté the garlic and flour

Sauté the minced garlic in a pan with 4 tablespoons of oil. When it begins to brown, add the flour, mix with a wooden spoon so that it is well impregnated with the oil, and then add the white wine. Let the alcohol evaporate for 1 or 2 minutes, then add the fish stock, the chopped parsley and season.

Cooking the green sauce

Let cook over high heat for 10 minutes. We will have to mix from time to time to avoid lumps from forming, if necessary we will add a little more broth as it has to be a light but creamy sauce.

Tips for making a green sauce

Fish broth

The ideal for the green sauce is to use a homemade fish broth, so that it provides all the flavor to the sauce. You can prepare a good quantity and have it frozen for when it will serve you. But if you are in a hurry you can also use a purchased fish broth, in this case keep in mind that they are usually somewhat salty, regulate the amount of salt that you are going to add to the sauce.

If you had it ready in advance, heat it up before adding it to the sauce.

The garlic sauce

It is very important not to brown the garlic excessively, because when it burns it takes on a bad taste. As soon as we see that it begins to have a light golden color, we add the flour.