Today I prepared a delicious fish main course — a real treat: these hake fillets with clams and peas!
Hake is a fish with lean, firm, and easily digestible flesh and is therefore suitable for those who follow a healthy and light diet, also because it contains good amounts of essential Omega-3 fatty acids.
How to choose hake at the fish counter?
The eye should be prominent and bright, the fish should be firm, the belly should be taut and shiny, and if bought as fillets these should have pearly reflections and no strong penetrating odors.
Hake is available year-round at the fishmonger.
It is recommended per person a portion of hake from 150 to 250 grams and it lends itself to various cooking methods such as stewing, roasting, or poaching, perhaps finished with a drizzle of extra virgin olive oil and, if you really want to be daring, a spoonful of homemade mayonnaise!
On the blog I also recommend these fish-based recipes such as:
SEA BASS IN CRAZY WATER
BAKED GILTHEAD SEA BREAM WITH CHERRY TOMATOES AND PESTO
GILTHEAD SEA BREAM IN PARCHMENT WITH SEAFOOD
I started a recipe channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
HAKE WITH CLAMS AND PEAS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lb hake (fillets)
- 1.32 lb clams (vongole veraci)
- 2/3 cup peas (fresh or frozen)
- 1 1/2 glass dry white wine
- 1 clove garlic
- 1 shallot
- 3 tbsp extra virgin olive oil
- 1 tbsp butter
- to taste parsley (chopped)
- to taste salt
- to taste pepper
Preparation
To prepare hake with clams and peas you must first purge the clams to avoid any grain of sand spoiling the special flavor of this fish main course.
Just place the clams in a colander set inside a saucepan filled with salted water and let them soak for about 2 hours.
After the purging time, put a pan on the heat with a drizzle of oil and a knob of butter.
Once these fats have melted, add the finely chopped shallot and let it cook over medium heat.
Next add the crushed garlic clove and let it brown for another couple of minutes, then remove it from the preparation.
At this point gently place the hake fillets in the pan and cook them on both sides for about 3–4 minutes per side.
Now pour in the wine and let the alcohol evaporate.
Add the peas and the purged, rinsed clams, continuing to cook for 8–10 minutes (if using frozen peas, cook until fully done — but we all know how that goes!).
Season with salt and pepper, and before serving remove any clams that remained closed and are therefore not usable.
Sprinkle the hake with clams and peas with chopped parsley and serve this very flavorful fish main course hot at the table!
Enjoy your meal!
Annalisa
I remind you that at the top, where you see the blog menu, there is a magnifying glass 🔍 that will allow you, by entering an ingredient or the title of a recipe, to find all preparations with that title or ingredient — I hope among these you will find recipes you like!
SOURCE Eva Cucina November 2020
