Hake with Clams and Parsley

1. 1

   Combine the olive oil, half the parsley, and the garlic in a cazuela or saute pan large enough to hold the fish and clams in a single layer.

2. 2

   Sprinkle the hake on both sides with salt and add to the cazuela, skin side down.

3. 3

   Dust the fish with flour, then add the clams and 1/2 cup water and bring to a simmer.

4. 4

   Cook for 2 minutes, then turn the fish, lower the heat, and simmer very gently until the clams open and the fish is cooked through, about 5 minutes.

5. 5

   Divide the fish and clams among four plates, stir the pan juices, and spoon over the fish and into the clams.

6. 6

   Sprinkle with the remaining parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.