Hake in Green Sauce with Clams

Basque-style hake simmered in a garlicky parsley and white wine sauce with clams and tender potatoes.

Ingredients

For 4 servings.

• 1 1/2 lb hake fillets
• 1 lb clams
• 1 1/2 lb potatoes, sliced thick
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 cup water
• 1/2 cup chopped parsley
• 1/2 tsp salt
• 1 lemon

Method

1. Boil the potatoes in salted water for 12–15 minutes, until just tender, and drain.
2. Warm the oil in a wide pan over low heat and cook the garlic gently until pale gold. Stir in the flour, then the wine and water, and simmer for 2 minutes.
3. Season the hake with the salt and lay it in the sauce with the clams. Cover and cook for 6–8 minutes, shaking the pan now and then, until the fish flakes and the clams open (discard any that don’t).
4. Stir in the parsley, tuck the potatoes around the fish and serve with lemon.

Diets and allergens

Nutrition per serving

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