Instrucciones

Chop the hake into four portions of 250 gr. each, remove the bones with the help of kitchen tongs and season. Place clams soaking in a cold water with salt for 20 minutes so that they expel any sand remains they may contain. Chop the leeks, garlic and shallots in fine brunoise. Wash the spinach, remove the ugly parts and thick stalks, chop in julienne cut.
Heat an extra virgin olive oil base in a Sartén Magefesa, brown the clam when heated, first from the skin side and after that turn it around to brown the other side, this step must be quickly, we only want the fish to be seared in order to finish with the sauce cooking. Move it away. Add the leek and garlic and continue poaching until seen-through and soft. Add the spinach, fry lightly for a couple of minutes and wet it with cava and leave it cooking so that the alcohol evaporates. Pour the liquid cream, turn up the heat and add the hake loins and clams. Cook it for 5 or 6 min. or until the hake is done to perfection and the clams open.
Salt and pepper to taste, thicken the sauce when necessary, move the hake and clams away, leave the sauce reducing high heat until getting the texture you wish. It can be served sprinkled or with parsley or with very mincing chive.

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