Basque Style Hake & Clams

For this recipe you will need Hake Fillets, Clams & Palourdes, Chopped Garlic (as much as you can handle), Plenty of Chopped Parsley, A tablespoon of flour, White Wine and 1-2 cups of Fish/Veg Stock.

Rinse your clams and set aside.

Season your Hake with salt & pepper and set aside.

In a wide but deep pan gently simmer your garlic in olive so they are softened but not browned.

Next add your flour and stir until mixed well with the garlic and oil.

Add 1/2 cup white wine and stir into the flour followed by the fish stock and bring it all to a simmer.

Now add your hake to the pan skin side up and simmer for 2-3 minutes before gently turning them to the other side.

Now scatter your clams in and around the fillets and cover for about 5 minutes until all the clams are open.

Spread your chopped parsley over the entire dish and remove from the heat.

If you give the pan a gentle shake it should begin to come together into a nice shiny sauce.

Serve in the middle of the table for everyone to enjoy.