The Authentic Hake in Green Sauce from Spain | Merluza en Salsa Verde. 

Another simple one with a very accessible protein. Pete is "the people's chef" Last had salsa verde with a kilo of mussels...ahhh summertime again! 😎

😍😍😍Este plato está perfecto para un día lluvioso como el de hoy!!! My mouth is watering! Thank you Peter for the recipe! 🙏🏻🙏🏻🍷👏🏻👏🏻😘

Wonderful....I now only need to find hake and clams in the UK! Tis funny, I always seek out hake in Spain when we holiday there - such a fantastic fish. Gracias Tony

Thank you for making it look adaptable so anyone can try. Very inspiring.

Would love to see you take the camper on a food journey along the north coast - from San Sabastian to Galicia.

Marques de Cacares My father's favourite wine! Lovely dish.

Another beautiful recipe. Saved the video so I can refer to it soon!

I'm so happy to have found your channel. Everything I've watched so far you've made very doable. I love that you add a bit of history. Is there other uses for the fish used in the stock? Seems ashame to toss it.

Yum

Perfect execution of technique! Hope you're doing well, keep up the great work

Thanks Pete for the lovely videos 😊

Superb Pete! 🙏

Pete, a question. If I was making stock from, say, lobster parts I would crush and break the legs and other parts to get there maximum flavour from them in the short simmer, about 20 minutes. When you use rock fish for stock why do you not slice them into chunks first? I see other cooks prepare this the same as you, whole fish. Is there a reason why? Almost finished your back catalogue and greatly enjoy the films. Family no longer want to go to Spain for their holidays! lol.

I've had a difficult time finding hake. Any alternate fish suggestions Pete? I live in Pennsylvania which explains a lot -- ha ha.