Or, Hake with Clams, Asparagus, Peas and Parsley, if you prefer. The Spanish love their hake and this is a very pleasant way of serving it taken from the eminent Mr. Stein’s book, Spain.<\/p>\n
I’m lucky enough to be able to buy frozen clams, albethey from Thailand, in my local Waitrose. Mr. Stein says you can use frozen peas but I remain unconvinced. Naturally I’v emodified it a little.<\/p>\n
| serves:<\/td>\n | \n\t 4\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 10 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 20 mins\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nSeason the hake pieces with salt and set aside for 15 mins or so. Meanwhile, drop the asparagus tips and peas into well salted boiling water (modification – I use the fish stock for this) and simmer for 2 minutes. (We aren’t cooking them completely at this point.) Drain the veggies and, if you’ve used the stock instead of water, keep it for later, of course.<\/p>\n Dust the hake pieces in flour and shake off the excess. Heat 4 tbs oil in a large frying pan on medium heat and fry the hake for 2-3 minutes on each side until lightly coloured and almost cooked through. Lift the hake onto a plate and set to one side.<\/p>\n Add 2 tbs oil to the pan and cook the garlic and shallots over medium heat until lightly golden. Stir in the 1 tbs flour then gradually blend in the wine and stock to make a smooth sauce. Bring to a simmer, return the hake to the pan and cook for a minute. Add the clams, peas and asparagus, cover and cook for 2-3 minutes until the clams have opened and the fish is cooked through.<\/p>\n Adjust the seasoning of the sauce, scatter over the parsley and serve.<\/p>\n<\/div>\n |