Skillet Hake with Clams and Dipping Sauce
A delicate and juicy dish of skillet-cooked hake with clams, accompanied by a short sauce perfect for dipping fresh bread. Ideal for a light yet flavourful dinner.
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Servings: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min
Tags: Mediterranean, dinner, seafood
Ingredients
- 600.0 g hake fillets (Cut into 150g portions.)
- 500.0 g clams (Be sure to clean them thoroughly.)
- 3.0 tbsp olive oil (Extra virgin for best flavour.)
- 3.0 garlic cloves (Finely chopped.)
- 150.0 ml white wine (A dry variety works best.)
- 200.0 ml fish stock
- 20.0 g parsley (Fresh, chopped.)
- 1.0 lemon (Juiced and zested.)
- 1.0 pinch salt (To taste.)
- 1.0 pinch black pepper (Freshly ground, to taste.)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Increase the heat to medium-high and add the clams to the skillet, stirring for about 3 minutes until they begin to open.
- Pour in the white wine and allow it to simmer for 2 minutes to reduce slightly.
- Add the fish stock, and return to a simmer. Cover the skillet and cook for 5 minutes until the clams are fully opened.
- Remove the clams from the skillet and set aside, leaving the sauce in the pan.
- Pat the hake fillets dry, season with salt and black pepper, and add them to the skillet with the remaining olive oil.
- Cook the hake for 4-5 minutes on each side over medium heat until the flesh is opaque and flakes easily with a fork.
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