The recipe for Basque hake has as variations as houses it is elaborated in. It is characterized for its green sauce, due to the use of parsley, and the peas that risen the green colour. It is also very common to cook it with clams; although this time we will use asparagus and a boiled egg. This is a very simple recipe that we will serve in an earthenware dish; a perfect meal for any moment of the year. Shall we start?