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Hake with Clams and Parsley

Claudia had never made hake before and now this recipe, which Mark says is the most useful one in the book, is in her repertoire


  • 3 tablespoons olive oil

  • 2 tablespoons finely chopped Italian parsley

  • 1 teaspoon finely minced garlic

  • 4 x 6-ounce hake fillets (or substitute cod or haddock), skin on

  • 1 tablespoon all-purpose flour

  • 10 Manila or other small clams, scrubbed


  • 1.

    Combine the olive oil, half the parsley, and the garlic in a cazuela or sautŽ 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 1/2 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 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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