- 6 large hake steaks
- 5tbsp dry white wine
- 300g clams
- 100ml extra virgin olive oil
- 3 garlic cloves, finely sliced
- 2 small chillies, deseeded and sliced
- 10g flat-leaf parsley leaves, finely chopped
Scatter some sea salt over the hake steaks and set aside for 10 minutes. Put the oil and garlic in a frying pan large enough to fit all the fish and heat gently until the garlic starts to turn pale golden. Add the chilli then turn off the heat. Remove the garlic and chilli and set aside on a plate lined with kitchen paper. Pour two-thirds of the oil from the pan into a bowl.
Pat the fish dry then add it to the pan. Over a very low heat, cook the fish, swirling the pan and adding the oil back in gradually so the fish is moving constantly (this helps the protein ooze into the oil to form an emulsion). Cook this way for about 5 minutes then turn them over and cook the same way for a further 3 minutes. Take the pan off the heat, allowing the fish to rest for 5 minutes, swirling the pan every minute. Lift the fish on to a plate and scatter over the garlic and chilli. Set aside.
Put the wine and clams in a pan, cover and cook over a high heat for about 3 minutes, shaking occasionally. Discard any that don’t open and pour the remaining clams into a sieve set over a bowl.
Put the pan of emulsion back on the heat and add just enough clam juice to make a sauce. Add the parsley and season with sea salt and pepper. Place the fish back in the pan to heat, add the clams and serve.
Recipe credit: Food styling: Linda Tubby. Photography and prop styling: Angela Dukes