Hake In Garlic Sauce With Clams
Hake in Garlic Sauce with Clams is a simple dish of fish simmered in garlic sauce with clams.
- 1 lb clams
- 3 floz dry white wine
- 6 hake or cod steaks cut 2 cm thick through the bone
- 5 floz olive oil
- 4 garlic cloves thinly slivered
- 4 tablespoons chopped fresh flat leaf parsley
- sea salt and freshly ground black pepper
- a cazuela or heavy frying pan
- Put the clams and wine in a saucepan over high heat. As they open, remove them to a bowl and cover with clingfilm. Discard any that fail to open. Strain the cooking juices through a muslin-lined sieve and set aside.
- Put the fish on a plate and sprinkle with salt 10 minutes before cooking.
- Put the oil and garlic in a cazuela or heavy frying pan and heat gently so the garlic turns golden slowly and doesn't burn. Remove the garlic with a slotted spoon and keep until ready to serve.
- Pour about two-thirds of the oil into a jug and add the fish to the oil left in the pan. Cook over very low heat, moving the pan in a circular motion -keep taking it off the heat so it doesn't cook too quickly (the idea is to encourage the oozing of the juices instead of letting them fry and burn).
- Add the remaining oil little by little as you move the pan, so an emulsion starts to form. When all the oil has been added, remove the fish to a plate and keep it warm. Put the pan back on the heat, add the reserved clam juices and stir to form a creamy sauce.
- Return the fish to the pan, add the chopped parsley and continue to cook until the fish is done, about 5 minutes. Just before serving, add the clams and heat through. Serve sprinkled with the fried garlic.
Calories: 367 kcal
Carbohydrates: 2 g
Protein: 3 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 108 mg
Potassium: 64 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 388 IU
Vitamin C: 6 mg
Calcium: 21 mg
Iron: 1 mg