Recipe by: Rick Stein | Photography by: James Murphy Photography
INGREDIENTS
4 x 175-200g pieces skinned hake fillet, cut 2-2.5cm thick
200g asparagus tips, about 8cm long
250g peas, fresh or frozen
Plain flour, for dusting, plus 1 tbsp
6 tbsps olive oil
4 garlic cloves, finely chopped
100g finely chopped shallot
175ml dry white wine
100ml fish stock 250g small clams, such as carpetshell, washed
100g finely chopped shallot
175ml dry white wine
100ml fish stock 250g small clams, such as carpetshell, washed
METHOD
Season pieces of hake generously on both sides with salt and set aside for 10-15 minutes. Meanwhile, drop asparagus tips into a pan of well-salted water and cook for two minutes until just tender. Add the peas, bring back to the boil, drain and refresh under running cold water. Leave to drain.
Dust the hake steaks in flour and shake off the excess. Heat four tablespoons of the olive oil in a large frying pan over a medium-high heat. Add the hake and fry for two to three minutes on each side until golden brown on the outside but not quite cooked through. Lift out on to a plate and set to one side; wipe the pan clean. Add remaining two tablespoons of oil and the garlic and shallots to the pan and fry over a medium heat for three minutes or until soft and lightly golden.
Stir in tablespoon of flour, then gradually stir in the wine and stock to make a smooth sauce.
Bring to a simmer, return the hake to the pan and cook for one minute. Add the clams, cover and cook for two to three minutes until all the clams have opened and the fish is cooked through.
Uncover and scatter over the asparagus tips, peas and parsley. Simmer for a minute or two more until the vegetables have heated through. Taste the sauce, adjust the seasoning to taste, and serve.