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Abadejo a la Pimienta Verde (Pollock with Green Pepper)
Abadejo a la Pimienta Verde (Pollock with Green Pepper) is a traditional Spanish recipe for a classic dish of pollock served in a clam base with green peppercorns and vegetables. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Pollock with Green Pepper (Abadejo a la Pimienta Verde).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesSpain Recipes
Pollock with Green Pepper (Abadejo a la Pimienta Verde) a Classic Spanish recipe for a dish of pollock served in a clam base with green peppercorns and vegetables.
Ingredients:
1 whole pollock (about 1.5kg)
2 onions
2 leeks
8 prawns
12 clams
1 tbsp green peppercorns
120ml white wine
3 garlic cloves
2 spring onions
1 tbsp plain flour
water
fresh parsley, chopped
salt, to taste
green peppercorns, crushed
oil
Method:
Clean the fish, remove the gills, scale and wash. Take off the head, fins and tail. Place these in a stockpot with the leeks and onions. Cover with water, bring to a boil and cook until the liquid has reduced down to a very concentrated stock.
Chop 2 of the garlic cloves and the spring onions. Heat a little oil in a pan, add the garlic and spring onions and fry for 1 minute. Scatter over the flour and stir to combine then whisk in the white wine and the reduced fish stock. Bring to a simmer and cook for a few minutes then add the clams and green peppercorns (reserve a few for garnish).
Cook for about 4 minutes, or until the clams open then add the prawns and cook for 2 minutes more.
Sprinkle over the chopped parsley and set aside to keep warm.
Cut the fish into rounds. Season these with salt and crushed green peppercorns. Dip the fish in a little oil then cook on a hot griddle pan for about 2 minutes per side, or until cooked through.
Pour the clam mixture onto a serving dish. Arrange the fish pieces on top and serve.
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