Hake a la Vasca with Clams

From José Pizarro Hake a la Vasca with clams! A classic Basque dish with tender hake, sweet clams, peas, white asparagus, and wedges of egg, cooked gently until everything comes together in a mouthwatering green sauce.

Ingredients

4 pieces hake about one hundred fifty to two hundred grams each not fillet, chunk
300 grams clams rinsed well
3 cloves garlic finely chopped
3 tbs chopped parsley
2 tbs olive oil
1 tbs flour
100 millilitres white wine
200 millilitres fish stock
1 handful peas
8 pieces white asparagus from a jar drained
2 hard boiled eggs cut in quarters
Salt

Method

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Warm the olive oil in a wide, shallow pan.
Add the garlic and cook gently until soft, but without colour.
Add the flour and stir for a short moment.
Pour in the white wine and let it bubble briefly.
Add the fish stock and the parsley, and season lightly.
Bring to a gentle simmer.
Add the peas so they begin to cook in the sauce.
Place the hake in the pan with the skin facing up.
Cook for a few minutes, then turn the pieces.
Move the pan in small circles so the sauce comes together.
Add the clams and cover the pan until they open.
Add the asparagus and the pieces of egg.
Warm everything together for a short time.
Rest the pan off the heat for two minutes before serving.

Ingredients

4 pieces hake about one hundred fifty to two hundred grams each not fillet, chunk
300 grams clams rinsed well
3 cloves garlic finely chopped
3 tbs chopped parsley
2 tbs olive oil
1 tbs flour
100 millilitres white wine
200 millilitres fish stock
1 handful peas
8 pieces white asparagus from a jar drained
2 hard boiled eggs cut in quarters
Salt