Medium

Hake with clams and king prawns

Name: Hake with clams and king prawns
Prep time: 75 min
Cook time: 35 min
Total time: 110 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean
Ingredients: 600 g Hake; 250 g King prawns; 250 g Clams; 180 g Onion; 6 g Garlic; 15 g Parsley; 100 g Peas; 250 ml White wine; 200 ml Fish stock; 150 g Tomato; 100 g Plain flour; 70 ml Extra virgin olive oil; 6 g Salt; 1 g Black pepper

Total time1 h 50 min Preparation and possible waiting 1 h 15 min · Cooking 35 min

Preparation and possible waiting: 1 h 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Crustaceans: Ingredient to check: King prawns. Fish: Ingredient to check: Hake, Fish stock. Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Clams. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fish stock, Plain flour.

Rating Not yet rated

Juicy hake in a white wine sauce with clams, king prawns and peas.

Jump to steps

1 h 15 minpreparation and possible waiting

35 mincooking

4servings

2.321 kcalwhole recipe

580 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 50 min Preparation and possible waiting 1 h 15 min · Cooking 35 min

Preparation and possible waiting: 1 h 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Spanish

Allergens

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

StewingSautéingBoiling

Appliances

Frying panCasserole

Cuisine

SpanishMediterranean

Season

All year round

Occasion

For guests

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soak the clams in cold salted water in the fridge for one hour, then rinse. Discard broken shells or any that do not close when tapped. Season the hake with salt and pepper, coat in flour and brown in 50 ml olive oil, then set aside.
Soften the chopped onion in the same oil for 8 minutes.
Add the garlic, parsley and grated tomato and cook for 5 minutes until concentrated.
Add the white wine, fish stock and peas and simmer for 8 minutes. Separately sauté the king prawns in the remaining 20 ml oil for one minute.
Add the hake, clams and king prawns to the sauce. Cover for 4–5 minutes until the clams open and the hake reaches 63°C in the centre; the prawns must be opaque and cooked through. Adjust salt and pepper.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.