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.