Four servings: 4 thick hake slices (cut into 1-in pieces); 250 g clams; 125 ml
fish stock; 125 dl of white wine; 4 garlic cloves, peeled and finely chopped; 3
tbsp finely chopped parsley;1 tbsp flour; 4 tbsp olive oil; salt.
Preparation: Keep the clams soaked in salted water for at least 6 hours; this
helps to remove the sand from clams.
In a casserole, big enough to hold the four hake slices, put some oil and start to
heat it on a medium-to-low fire; add the garlic and monitor it doesn't get burned,
add straightaway the flour, cook for half a minute, and add the wine and the
stock (warm). Slightly salt the hake slices and add them to the preparation
(when it is hot) together with the parsley. At this moment shake the casserole
lightly so the sauce becomes thicker, allow 3 minutes of simmering, and turn the
hake slices, add the clams, which must be moved to another dish once they
open up (otherwise they would lose their juices and would take on a gum-like
consistency); allow another 3 minutes, and return the clams so they can recover
temperature. Once this has been accomplish remove the casserole from the fire
and serve straightaway.
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Xató (Catalan salad with codfish & canned tuna fish, anchovies, black olives,
escarole (or arbequine), and romesco sauce) (18)

18