Hake With Clams And White Wine Recipe

Diving into this dish feels like embarking on a coastal adventure, where each bite of flaky hake and briny clams transports you straight to a seaside escape. Let’s get cooking, because dinner is about to become an unforgettable oceanic journey!

I love crafting dishes that highlight the fresh flavors of the sea, and this Hake with Clams and White Wine does just that. The combination of tender hake fillets and succulent clams, simmered in a rich sauce of dry white wine and fish stock, is truly delightful.

My recipe incorporates aromatic onion, garlic, and a touch of fresh parsley, bringing a light yet savory touch that complements the delicate seafood beautifully.

Hake With Clams And White Wine Recipe Ingredients

• Hake fillets: Lean protein source, mild flavor, low in fat.
• Clams: Rich in iron and vitamin B12, high protein, low calorie.
• Olive oil: Heart-healthy fats, adds richness, enhances flavor.
• Dry white wine: Adds acidity and depth, helps tenderize seafood.
• Fish stock: Flavorsome base, provides umami, low-calorie liquid.
• Garlic: Antioxidant-rich, boosts flavor, supports heart health.

Hake With Clams And White Wine Recipe Ingredient Quantities

• 4 hake fillets, skinless
• 500g clams, cleaned
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250ml dry white wine
• 150ml fish stock
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf
• Salt and pepper to taste

How to Make this Hake With Clams And White Wine Recipe

1. Season the hake fillets with salt and pepper on both sides.

2. In a large pan, heat the olive oil over medium heat.

3. Add the finely chopped onion to the pan and sauté until it becomes translucent.

4. Stir in the minced garlic and cook for an additional minute until fragrant.

5. Pour in the dry white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.

6. Add the fish stock and the bay leaf to the pan, bringing the mixture to a gentle simmer.

7. Carefully place the hake fillets into the pan, spooning some of the sauce over them. Cover and cook for about 5-7 minutes, or until the hake begins to flake easily.

8. Add the cleaned clams to the pan, distributing them evenly around the hake fillets.

9. Cover the pan again and cook for another 5-7 minutes, or until the clams have opened.

10. Remove the bay leaf, sprinkle the dish with fresh parsley, adjust seasoning with salt and pepper if needed, and serve immediately. Enjoy your delicious meal!

Hake With Clams And White Wine Recipe Equipment Needed

1. Measuring spoons
2. Knife
3. Cutting board
4. Large pan with lid
5. Wooden spoon or spatula
6. Tongs
7. Small bowl or plate

FAQ

• Q: Can I use a different type of fish instead of hake?
  A: Yes, you can substitute hake with other white fish like cod or haddock. The cooking time may vary slightly depending on the thickness of the fillets.
• Q: How should the clams be cleaned?
  A: Rinse the clams under cold running water and scrub them to remove any debris. Discard any clams that remain open after a gentle tap.
• Q: What kind of white wine should I use?
  A: Opt for a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor in this dish.
• Q: Can I prepare the dish without white wine?
  A: If you prefer not to use wine, you can substitute with extra fish stock or a mix of fish stock and a tablespoon of lemon juice for acidity.
• Q: Is it necessary to use fish stock?
  A: Fish stock enriches the flavor, but you can substitute with chicken broth or vegetable stock if needed.
• Q: Can I make this dish in advance?
  A: It’s best served fresh, but you can prepare the sauce ahead of time and then cook the hake and clams just before serving.

Hake With Clams And White Wine Recipe Substitutions and Variations

• Hake fillets: Substitute with cod or tilapia fillets if hake is unavailable.
• Clams: Use mussels or shrimp as an alternative to clams.
• Olive oil: Replace with canola oil or sunflower oil for a neutral flavor.
• Dry white wine: Substitute with chicken broth or a non-alcoholic white wine.
• Fish stock: Use vegetable broth or chicken broth as a substitute for fish stock.

Pro Tips

1. Freshness of Ingredients Ensure that the clams are fresh and tightly closed before cooking. Discard any clams that remain open after a gentle tap or do not open during cooking, as they may not be safe to eat.

2. Clam Cleaning Soak the clams in cold water with a bit of salt for at least 20 minutes before cooking. This helps them expel any sand or grit they might contain.

3. Wine Choice Use a quality dry white wine that you enjoy drinking, as it will greatly influence the flavor of the sauce. A Sauvignon Blanc or Pinot Grigio works well.

4. Thickening the Sauce If you prefer a thicker sauce, remove the hake and clams when cooked and keep them warm, then simmer the sauce for a few more minutes until it reduces slightly before serving.

5. Serving Suggestion Serve the dish with crusty bread or over a bed of rice to soak up the flavorful sauce. This complements the flavors and makes for a satisfying meal.