Medium

Hake with artichokes and clams

Name: Hake with artichokes and clams
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Hake (4 boneless fillets); 500 g Artichoke (trimmed hearts, about 8 small artichokes); 120 g Clams (estimated meat; buy 24 shell-on clams, about 600 g); 6 g Garlic; 100 ml White wine; 12 g Plain flour; 200 ml Water (for sauce; plus water for the artichokes); 35 g Extra virgin olive oil (20 g sauce and 15 g fish); 0.2 g Cayenne pepper; 3 g Parsley; 0.4 g Black pepper; 1 g Salt (only if needed)

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 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. Fish: Ingredient to check: Hake, Extra virgin olive oil. 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: Plain flour.

Rating Not yet rated

Hake fillets with tender artichokes and clams in a light garlic and white wine sauce.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

1.401 kcalwhole recipe

350 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 Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 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 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

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 · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

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.

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.