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poaching Spanish
Hake with Clams and Parsley Recipe-3747

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Yield: 4 servings


  • 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


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.

© 2008 Frappe Inc.

Nutritional Information

Nutrients per serving (% daily value)

263kcal (13%)
71mg (7%)
6mg (9%)
57mcg RAE (2%)
105mg (35%)
130mg (5%)
2g (8%)
12g (18%)
5mg (29%)

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