Ingredients( 4 servings )
- 4 hake fillets
- 1 small onion
- 2 cloves of garlic
- 100 ml white wine
- 1 sachet smoked fish stock powder (6 g)
- 200 ml water
- 1 Tbsp flour (10 g)
- 12–14 clams
- 3 asparagus spears
- Olive oil (for cooking)
- Salt, pepper (to taste)
- 1 handful fresh parsley
Directions
1.
Prepare the ingredients as follows: (A) Clean any sand from the clams. (B) Boil the asparagus and cut each spear into thirds. (C) Mince the garlic cloves. (D) Grate the onion. (E) Chop the parsley. (F) Season the hake with salt and pepper. (G) Dissolve the smoked fish stock powder in the water.
2.
Heat the olive oil in a frying pan and sauté the minced garlic.
3.
Add the grated onion and cook on low heat until translucent.
4.
Add the flour and stir for a further two minutes or so.
5.
Add the white wine and the water containing the smoked fish stock and stir until the sauce thickens to ensure there are no lumps in the flour.
6.
Add the seasoned hake fillets, then the clams, and then the chopped parsley to the pan.
7.
Put a lid on the pan and boil for about five minutes on medium heat until the clams open and the hake is cooked.
8.
Arrange the hake and clams with source poured over later on plates and decorate with the asparagus spears.
Spain-
Inlet Seafish S.L. was established in 1993 in Valencia, Spain. It is a frozen seafood import and wholesale company with its own refrigeration equipment and specializes in distributing throughout Spain. It became a distributor for Seafood Connection in 2016 and joined the Maruha Nichiro Corporation Group in 2019.
Inlet Seafish has overseas purchasing bases in India, Vietnam, Iceland, and China. It has a strong presence in shrimp, squid, pangasius (basa), Atlantic cod, and hake products, which it retails to hotels, restaurants, and cafes, as well as supermarkets.
