Perfectly cooked hake, freshly opened clams and a seafood stock that adds depth to every spoonful: one of those recipes that elevates any Sunday lunch.
We chose Marqués de Prado for its smooth profile, ideal for not masking the delicate flavour of the fish and seafood, letting the homemade fumet set the underlying flavour.
Hake with Clams
Hake with Clams brings together the very best of seafaring cuisine in a single dish. A homemade prawn fumet adds depth to the sauce, which coats the hake and clams until they are cooked to perfection. A complete seafood dish, ideal for a special meal.
Servings 3 people
Ingredients
- 3 Hake loins
- 450 g Clams
- 300 g Prawns
- 1 Onion
- 1 Leek
- 3 cloves Garlic
- ½ glass White wine
- 2 tablespoons Marqués de Prado EVOO
- Salt To taste
Instructions
- Prepare the vegetables.Chop the onion, garlic and leek.
- Make the fumet.Use the prawn shells to make a fumet: place them in a pot with a pinch of salt and a glass of water, and heat over medium heat for 5 minutes.
- Sauté the base.In another pot, pour in the EVOO and heat over medium heat. Sauté the onion, garlic and leek for 2-3 minutes.
- Combine the sofrito and fumet.Blend the sofrito together with the fumet and pour it back into the pot over medium heat.
- Add the seafood.Add the prawns and cook for 2-3 minutes. Add the clams and the wine, and cover the pot for 1 minute.
- Cook the hake.Add the hake loins and simmer for 7-8 minutes with the pot covered.
Discard any clams that do not open after cooking, as this is a sign they were not in good condition.
Notes
- We chose Marqués de Prado because it is a mild, sweet EVOO, ideal for fish.
- The homemade fumet can be prepared in advance and frozen in portions.
- It pairs well with white rice or bread for dipping in the sauce.
- If you like a more intense flavour, add a picada of garlic and parsley right at the end.
