Hake in Green Sauce
Ingredients
- 4 Slices of hake (about two inches thick each one)
- 250g Clams (preferably large ones)
- 125mL Fish stock (HOTELSA)
- 2 Spoons of white wine
- 10g Slivered garlic
- 3 Spoons of chopped parsley
- Flour for frying fish (HOTELSA)
- 4 Spoons of Olive Oil
- Salt
Manufacturingen breve
- Brown the garlic with oil in a wide pot.
- Once the garlic , add a spoon of flour and cook it for 30 seconds
- Then, add the wine blanc and the fish stock.
- Once the stock is hot enough, add the chopped parsley and the both sides salted slices of hake.
- Cook one of the faces of each slice during 3 minutes while stirring the pot.
- Then, turn the slices and add the clams. Do not stop stirring.
- As the clams are opened, take them away from the heat. Thereby we avoid to have them become gummy.
- Once they are all opened, return them to the pot, if it is been three minutes turn off the heat.
- Hand out to slices in each plate, surround them with clams and cover it all with green sauce.
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