We recover a classic of Spanish cuisine and especially from the North, a hake in green sauce, with which you will only need a good loaf of bread.
Ingredients: 3-4 people
•1/2 loin of skewered hake
•300 g of clams
•A good handful of fresh parsley
•2 tablespoons of flour
•50 ml of white wine
•250 ml of fish broth or water
• Extra virgin olive oil
1. Cut the loin into pieces 3 fingers wide, if you want you can ask the fishmonger for slices instead of loin. Season with salt and pepper and lightly flour.
2. Put the 28 cm Prior low saucepan on the heat, add 4 tablespoons of extra virgin olive oil and lightly fry the finely chopped garlic and cayenne pepper. When the garlic begins to brown, add the pieces of hake skin side up and move the pan back and forth for 3 minutes. We turn the hake over and add the wine and a good handful of chopped parsley.
3. Add the fish broth and let it reduce for 10 minutes.
4. Meanwhile, open the clams with a little steamed water in an 18 cm Prior saucepan. The resulting broth is also added to the hake.
5. Add the clams to the hake, stir a little so that they soak up the broth, leave them on the heat for a couple of minutes and add another good handful of parsley and serve. Remember! Accompany it with a good bread.
NOTE: If you want a thicker sauce, remove the hake to a plate and reduce the sauce over medium heat until it is to your liking.