Hake with artichokes and clams
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Hake 4 boneless fillets 700 g
- Artichoke trimmed hearts, about 8 small artichokes 500 g
- Clams estimated meat; buy 24 shell-on clams, about 600 g 120 g
- Garlic 6 g
- White wine 100 ml
- Plain flour 12 g
- Water for sauce; plus water for the artichokes 200 ml
- Extra virgin olive oil 20 g sauce and 15 g fish 35 g
- Cayenne pepper 0.2 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt only if needed 1 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Frying pan set
Sear, sauté and make your flavour base with ease.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Trim tough leaves and chokes from the artichokes, quarter and boil in water for 15–20 minutes until tender. Drain. Rinse the clams; discard broken ones or open ones that do not close when tapped.
-
Steam the clams in a covered pan with the white wine and 100 ml water for 4–6 minutes. Remove as they open, discard unopened ones and strain the liquid through a fine sieve.
-
Soften the chopped garlic and chilli in another pan with 20 g oil for 1 minute. Stir in the flour for 1 minute. Gradually add the strained liquid and the other 100 ml water. Simmer for 3 minutes, remove the chilli and add the artichokes.
-
Season the hake with pepper and cook in a frying pan with the remaining 15 g oil for 3–4 minutes per side, adjusting to thickness, until it reaches 63°C. Return the clams to the sauce, heat for 1 minute and taste before adding salt. Serve with the fish and parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
