How to make
Prepare the fire and until it is ready (smoldering), process our fish. Remove 2-3 fingers from the tail part and split the fish in 2, by opening it up and cleaning it. Do not remove the spinal long bone, nor the head!
Spread it with olive oil and place it on the grill, skin side down. Grill it for 8-10 minutes and turn it to the other side for the same time. It is best to use a wire rack with handles, so that you don't damage the integrity of the fish when flipping it, since hake and in general white fish are fragile.
Heat the olive oil on a moderate heat and lightly fry the garlic cloves, cut into thin rings, along with two or three pinches of salt. Pour the wine and vinegar, wait for it to boil and add the clams. After they open up, pour over the fish.
A little trick:
Strain and return the liquid we poured back into the pan on the heat. This way it mixed with the juices separated from the fish. Heat and pour again. This is repeated three times. The last time, add the chopped parsley and lastly pour the fish and clams with the delicious sauce (if you want a larger amount of it, add more of the wine, vinegar and olive oil).
Season with salt and serve the hot fish in the center of the table.
If desired, you can remove the central bone before serving it.
Enjoy your meal!
