Hake in green parsley sauce with clams
Hake gently cooked with clams in a light garlic, white wine and parsley sauce.
Active time20 min
Cooking10 min
Total25 min
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Ingredients
- 1 garlic clove
- 1 tbsp fresh parsley
- 12 live purged grooved carpet-shell clams, Ruditapes decussatus
- 200 ml water
- 1 tsp wheat flour
- 15 ml olive oil
- 1 pinch of fine salt
- 50 ml dry white wine
- 2 raw skin-on boneless hake portions
Preparation
Rinse the already-purged clams. Discard cracked shells and open clams that do not close when tapped. Pat the hake dry, check for bones and salt lightly. Peel and chop the garlic. Wash and chop the parsley, then measure the stated amount.
1 garlic clove1 tbsp fresh parsley12 live purged grooved carpet-shell clams, Ruditapes decussatus1 pinch of fine salt2 raw skin-on boneless hake portions- sieve
- kitchen paper
- knife
- chopping board
Heat the oil in a sauté pan and gently cook the garlic for about 2 min without burning. Add clams and flour and stir. Lay the hake skin-side up, add the measured wine and water and 0.5 tbsp of parsley. Simmer gently for about 5 min, swirling the pan, until the fish is opaque and clams are open. Continue if needed.
200 ml water1 tsp wheat flour15 ml olive oil50 ml dry white wine- sauté pan
- spoon
Discard any clams still closed after cooking. Add the remaining 0.5 tbsp of parsley and gently swirl the pan to bring the sauce together without breaking the fish. Serve immediately with clams and sauce.
- sauté pan
- plate
Allergens
- Gluten
- Molluscs
- Sulphites
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration