This dish originates from the Basque region of Spain and can be found in ” Moro The Cookbook”. They recommend serving with Mashed Potato with Garlic and a Watercress Salad or braised fennel.
Ingredients
- 25 g butter
- 3 tbsps olive oil
- 4 x 250g thick hake steaks
- 4 tbsps plain flour seasoned with salt and pepper
- 3 plump garlic cloves peeled and finely chopped
- 1/2 tsp fennel seeds
- 8 tbsps finely chopped fresh flat leaf parsley
- 100 ml white wine
- 150 ml hot Fish Stock
- 350 g small Clams in their shell Optional
- 75 g podded peas
- sea salt and black pepper
Servings:
Instructions
- Heat the butter and olive oil in a large frying pan over a medium heat. Dust the hake in the flour, shaking off any excess. When the butter begins to foam, add the hake to the pan. Keep aside 1/2 tbsp of the flour.
- Fry the fish for about 2 minutes until sealed and golden then carefully turn and fry for another 2 minutes. Remove and set aside.
- Add the garlic and fennel seeds to the pan and fry until golden.Stir in 5 tbsps of the parsley and when it turns slightly darker turn heat to low.
- Stir in the reserved flour and cook for 30 seconds, then whisk in the wine and fish stock, slowly at first.
- Return the fish to the pan and add the clams ( if using) and peas. Bring to a gentle simmer, then cover and cook for a couple of minutes until the fish has cooked through and the clams are all open.
- Sprinkle on the remaining parsley and serve immediately.
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