This dish comes from the North of Spain. The key is not to overcook the fish (this goes for any fish really)
You need:
- a portion of hake per person. We did it with a filet per person as we could not find sliced hake, but it is better (and more authentic) if you do a thick slice per person.
- olive oil (3 tablespoons)
- salt
- a handful of clams
- half a handful of chopped parsley
- one onion (chopped thinly)
- two cloves of garlic (chopped thinly)
- a glass of white wine
- a glass of water
- a tablespoon of flour
Put the olive oil in a pan and fry the onion and garlic under slow heat for 3-4 minutes. Add the flour and mix well for a minute or so. Add the wine. Wait for a minute and then add the chopped parsley, the bay leave and a little bit of salt. Then add the water and let it bubble for 2-3 minutes. Finally add salt the fish (on both sides) and add the fish to the pan. Let it all simmer for 5 minutes (do not turn the fish over or you will break it)
While the fish is cooking, heat a frying pan and add the clams. In less than a minute they will open up (discard the ones that do not). Add the clams to the pan with the fish.
You can also cook the sauce in advance, reheat it and cook the fish in it just before you are going to eat it.
