Hake in green parsley sauce with clams and potatoes

Ingredients for 4 portions

• 700 gPotato, in 0.5 cm slices
• 4 tbspOlive oil
• 4 clovesGarlic, finely chopped
• 1 tbspPlain flour
• 100 mlWhite wine
• 600 mlFish stock, hot
• to tasteSalt
• 800 gHake fillet, 4 thick steaks or fillet pieces
• 300 gFresh clams, purged of sand
• 150 gGreen peas, frozen
• 5 tbspParsley, finely chopped

Method

1. Peel the potatoes and cut them into 0.5 cm slices. Chop the garlic and parsley.
2. Heat the oil in a wide casserole over a low heat and gently fry the garlic for 1–2 minutes without letting it colour. Stir in the flour and cook for 1 minute more.
3. Pour in the wine and let it bubble for 1 minute. Add the hot stock and the potatoes and stir so no lumps form.
4. Simmer the potatoes, covered, over a medium heat for about 15 minutes, until almost tender.
5. Meanwhile, pat the hake dry with kitchen paper and season with salt.
6. Lay the hake on top of the potatoes and add the clams and peas. Simmer for 6–8 minutes, turning the fish once and swirling the pan now and then so the sauce thickens, until the hake is cooked through and the clams have opened.
7. Scatter over the parsley, give the pan one more swirl and serve straight away. Discard any clams that stay closed.

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