Merluza en salsa verde with clams and potatoes

Ingredients

For 1 serving

• Hake180 g
• Clams750 g
• Potatoes200 g
• Garlic2 cloves
• Parsley10 g
• All-purpose flour5 g
• Fish stock150 ml
• Peas60 g
• Extra virgin olive oil10 g
• White wine40 ml
• Saltto taste

Contains: gluten, shellfish, fish, celery, sulphites,

Method

1. Leave the clams in cold salted water for a few minutes and rinse them well, discarding any broken ones. Peel the potatoes, slice them about 1 cm thick and boil them in salted water for 12 minutes, until tender; drain.
2. Meanwhile finely chop the garlic and parsley and cut the hake into steaks of about 4 cm, salting them lightly.
3. Heat the extra virgin olive oil in a wide frying pan over medium-low heat and let the garlic sizzle for 1 minute, until fragrant but not coloured. Add the flour and stir for 30 seconds, deglaze with the white wine and add the fish stock a little at a time, stirring until the sauce is smooth.
4. Lay the hake steaks, clams and peas in the sauce, cover and cook for 6–7 minutes, swirling the pan often, until the clams open and the hake is opaque: the movement binds the sauce with the fish's gelatine.
5. Discard any clams that stay closed, add the chopped parsley and serve with the potatoes.