Hake with Clams and Peas Recipe
Hake is a very common fish in Spain and can be found in most fishmongers and
supermarket fish counters. Often the whole fish is for sale and the
fishmonger will slice it into cutlets for you. The head is usually
included and boiling it is a great way to get fish stock when required.
This dish is my favourite way of cooking hake and as I love clams I tend to
add a lot of them. You may not want as many as I have suggested so I leave
this to you to decide but you probably want to have at least 12 large clams or
16 to 20 baby clams.
Hake with Clams and Peas ingredients:
For 4 people
4 x 175g hake cutlets
2 tablespoons plain flour
Salt and freshly ground black pepper to season the flour
3 table spoons olive oil
1 large onion
2 wineglasses of white wine
1 wineglasse of cold water
500g clams
100g peas
3 tablespoons of chopped parsley
Preparation:
Scrub the clams and throw out any damaged ones.
Hint: Soak them in cold, salty water which may make them open and get
rid of any grains of sand that are inside them.
Start by washing the fish and then patting it dry. Season the flour with
salt and pepper and then roll the hake cutlets in the flour.
Heat the oil in a large frying pan that has a lid and fry the onion slowly
until it goes transparent. Add the hake cutlets to the frying pan and cook
gently for about 2 to 3 minutes before turning them and cooking them for a
further 2 to 3 minutes.
Add the wine and water, bring to the boil and add the clams and peas. Put
the lid on the pan (this creates the heat which will help the clams to open)
and cook for about another 5 minutes or until the clams open.
Transfer the fish and the clams to a warm serving plate (throw away any
clams that haven't opened) and keep warm.
Add about 2 spoons of the chopped parsley to the liquid in the pan, stir
well and check the seasoning. Pour the sauce over the hake and clams,
sprinkle the rest of the parsley over the dish and serve immediately. You
could serve this with boiled potatoes or, as we like, with mashed potatoes.
Note: I don't add any parsley as Gerry is not a big
fan of it.
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