Tasty hake recipe topped with clam and caper sauce.
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 4 pieces of hake, each weighing around 7 or 8 ounces, filleted, or cut into slices.
- 2 cloves of garlic
- 1 tsp flour
- 2 cups fish stock
- salt to taste
- 0.5 tsp black pepper
- Bunch of fresh parsley
- 12 clams
- 3.5 oz GOYA® Reduced Sodium Capotes Capers
- 1 cup white wine or chamomile
- 3 tbsp GOYA® Extra Virgin Olive Oil
PREPARATION
1
Add some GOYA® Extra Virgin Olive Oil to a pan over medium heat. Once it's hot, toss in the garlic that has already been peeled and chopped, and let it brown. Add the GOYA® Reduced Sodium Capers to the pan.
2
Add the white wine and let it simmer until it reduces. Stir the mixture with a whisk while adding one teaspoon of flour. This will create a smooth and creamy texture.
3
Add the fish stock and stir until the sauce is smooth.
4
Season the hake fillets with salt and pepper. Place them in the pan with the skin down and cook over low heat for 10 minutes. Remove from the pan and let it rest.
5
Now raise the temperature and add the clams to the sauce until they start to open.
6
Serve the hake and spoon the sauce over them, adding the clams on top. Garnish with chopped parsley.
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