Instructions

Heat olive oil in a Non-stick Magefesa Skillet. Add sliced garlic and chili pepper. When they start to brown, remove from heat. Season the hake loins with salt and pepper. Add to the same pan and cook in the oil skin-side up. Turn to the other side, cook for 4 minutes and remove. Add the hake chins, sauté in the oil for a couple of minutes and remove. Add a spoonful of flour to the oil, stirring to prevent it from browning. Pour in the white wine, stirring well to form a thick cream. Add the hot fish broth. Simmer for a few minutes, stirring occasionally. Return the hake  loins and chins to pan. Add baby eels, clams and chopped parsley. Cook until clams open and hake is cooked through. Return garlic and chili to the pan. Serve hot.
We can turn this recipe into a delicious hake casserole by adding white asparagus, hardboiled egg, red piquillo pepper and peas. When using clams in a recipe we recommend soaking them in salted water to get rid of any sand they may contain. We will discard those that appear open or broken when raw, as well as the ones that won’t open during cooking.

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