Chef Shannon Bard, from Portland's Zapoteca, is just back from spending time at one of the world's top restaurants.
Shannon Bard's profile: at Zapoteca
Pescado en Salsa Verde
"Fish in Green Sauce"
- 1/2lb hake, cod, halibut or other flaky white fish (MonkFish Also Works Very Well)
- 6 Manilla Clams
- 2 TBS Spanish Olive Oil
- 3 cloves garlic, finely chopped
- 1 Pinch of flour
- 2 TBS flat-leaf parsley, finely chopped
- 2 TBS dry white wine
- Salt / Pepper
Place 12 cups of water in a large stock pot and bring to a rolling boil over medium-high heat. Quickly immerce the clams in the water for no more than 1 minute and remove and place in a large bowl.
Season the fish liberally with salt and pepper.
Heat the olive oil in a medium sized saute pan over medium heat until hot and the oil begins to shimmer.
Place the garlic and serrano slices in the pan and cook for 1 minute until it just begins to soften.
Gently stir the flour into the garlic, serrano mixture. Place the fish, skin side down in the pan and add the chopped parsley. Cook the fish for 3-4 minutes and then, using a fish spatula, gently turn the fish over.
Remove the clams from their shells, and add to the pan along with the wine, and any clam juice that has accumulated in the bowl. Once the fish is slightly brown and begins to flake, place on a serving plate along with sauce and clams.