Hake in Green Parsley Sauce with Clams and Peas

What you need

• 4 hake steaks, about 200 g (7 oz) each, 2-3 cm thick, skin on
• 400 g (14 oz) clams, live, scrubbed
• 4 cloves garlic, finely chopped
• 4 tbsp olive oil
• 1 tbsp plain flour
• 125 ml (1/2 cup) dry white wine
• 150 ml (2/3 cup) fish stock, hot
• 100 g (3.5 oz) green peas, fresh or frozen
• 4 tbsp flat-leaf parsley, finely chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Cover the clams with cold water, add a generous pinch of salt and leave for 30 min so they purge. Drain and rinse.

2. 2

   Pat the hake dry and season both sides with salt.

3. 3

   Warm the olive oil in a wide, shallow pan over medium-low heat.

4. 4

   Add the garlic and cook until fragrant but still pale, about 1 min.

5. 5

   Stir in the flour and cook for 1 min.

6. 6

   Pour in the wine and simmer for 2 min to cook off the alcohol.

7. 7

   Add the hot fish stock, stirring until the sauce lightly coats a spoon, 2-3 min.

8. 8

   Stir in the peas and half of the parsley and simmer for 3 min.

9. 9

   Lay the hake in the sauce, skin side up. Cover and cook gently for 5 min.

10. 10

    Turn the hake over and cook until the flesh turns opaque and flakes easily, 3-4 min.

11. 11

    Add the clams, cover and cook until they open, 3-4 min. Throw away any that stay closed.

12. 12

    Shake the pan in circles for a minute to bind the sauce, then scatter over the remaining parsley.

13. 13

    Taste the sauce, adjust the salt and serve straight from the pan.

Imported from cocina-tradicional.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.