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Hake with Clams and Parsley

Updated February 23, 2016
(1 Votes)

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4 servings

Cooking Methodpoaching

CostModerate

Moderate

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner

Moodstressed

Taste and Texturegarlicky, light, savory

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped Italian parsley
  • 1 teaspoon finely minced garlic
  • Four 6-ounce hake (cazuela) fillets (or substitute cod or haddock), skin on
  • 1 tablespoon all-purpose flour
  • 10 Manila or other small clams, scrubbed

Instructions

Combine the olive oil, half the parsley, and the garlic in a cazuela or sauté pan large enough to hold the fish and clams in a single layer. Sprinkle the hake on both sides with salt and add to the cazuela, skin side down. Dust the fish with flour, then add the clams and ½ cup water and bring to a simmer. Cook for 2 minutes, then turn the fish, lower the heat, and simmer very gently until the clams open and the fish is cooked through, about 5 minutes. Divide the fish and clams among four plates, stir the pan juices, and spoon over the fish and into the clams. Sprinkle with the remaining parsley and serve.

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