How to make
Clean the fish from the bones and wash and dry it.
You can cook a whole large fillet or divide it into two fillets of 7 oz (200 grams).
Heat olive oil and fry the sliced garlic over medium heat.
Pour the flour and stir to fry briefly, then pour the white wine and stir.
Add the clams, put the fish skin side down, add salt, black pepper and half of the finely chopped parsley.
Pour the warm broth or water on top. Stir or move the dish, by shaking it, but be careful not to break the hake, because it is very tender.
When the sauce thickens, the clams open up and the fish becomes milky white and loses its transparent hue, the dish is ready. It is cooked quick, because the clams take 2-3 minutes, but it also depends on their size and white fish is cooked for about the same time.
If the fillets are quite thick and you think, that it is not ready yet, it is best to remove the clams, so that they do not dry out and add them again before serving.
Sprinkle the cooked hake and clams in salsa verde with the remaining parsley and serve the dish warm.
Enjoy your meal!
