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Hake with Clams in Green Sauce

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

Cookery SchoolFor further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


4 hake steaks, each weighing about 225g (8 oz)
flour, for dusting
4 tablespoons olive oil
4 garlic cloves, chopped
1 green chilli, seeded and finely chopped
4 tablespoons fresh parsley, roughly chopped
120 ml (4 fl oz) fish stock
120 ml (4 fl oz) dry white wine
24 small live clams, in the shell
12 asparagus spears, blanched in salted water
50 g (2 oz) cooked green peas
salt and freshly ground black pepper

  • Season the fish steaks with salt and freshly ground black pepper then dust with flour, shaking off any excess.
  • Heat the olive oil in a large frying pan then sauté the garlic and chilli until the garlic begins to colour. Remove the garlic and chilli from the pan and reserve. Return pan to the heat and sauté the hake in oil for about 1 minute on each side. Add about one-third of the parsley and let it fry a little. Then add the fish stock, white wine and the reserved garlic and chilli. Simmer for about 4 minutes then add the clams and cook for a further 3 minutes, or until the fish is cooked and the clams have opened. Remove from the pan and keep warm.
  • Concentrate the stock and pan juices by rapid boiling then season with salt, if necessary. When you are happy that the sauce is strong and thickening add the asparagus, peas and the rest of the parsley. Pour the sauce over the fish and clams and serve with boiled potatoes and a salad.

Serves 4

Rick Stein

To visit Rick Stein's website which features regular new recipes - click here