This tasty dish is a real celebration of seasonal seafood thanks to the addition of fresh clams. The hake and green sauce is delicious served with some crusty bread, or even some chips, to mop up all the leftover juices.
Give the fish a good dusting of flour and season well, pour the olive oil into a casserole dish and when it’s hot add the garlic and fry for a minute then remove, by doing this you will give oil a real garlicky flavour which is a good base to start from.
When the garlic is cooled crush or pound it in a pestle and mortar and mix it with the parsley: it’s important that the parsley is as fine as you can get it.
Brown the fish on both sides in the oil and remove from the pan and set aside then brown the potato slices. Add a splash of wine and then sit the fish on top of the potatoes, add the parsley and garlic and just enough water to cover the potatoes.
Add the chilli, bay leaf and clams, cover and cook gently for 7-8 minutes until the clams open, the fish should be moist and cooked by this time and the thin slices of potato all breaking up as you serve the fish from the pan.
This dish needs pepper to season but there should be plenty of salt from the clams and the sauce should be a vibrant green from the parsley.
From the NFFO’s Let Them Eat Hake campaign
Photo: Chris Terry
By Mitch Tonks
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