Ingredients
- 4 hake fillets (about 600 g)
- 3 garlic cloves
- 1 bunch of fresh parsley
- 100 g frozen peas
- 150 g clams
- 30 g extra virgin olive oil
- 20 g flour
- 150 g white wine
- 200 g fish stock
- Salt to taste
- White pepper to taste
Step-by-step
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- Put the garlic and parsley in the mixing bowl and chop 4 sec/speed 7. Scrape down the residue with the spatula.
- Add the oil and saute 5 min/120°C/spoon speed.
- Add the flour and saute 2 min/120°C/speed 2.
- Pour in the white wine and the fish stock and mix 10 sec/speed 4.
- Salt the hake fillets and place them in the Varoma dish together with the clams.
- Put the peas inside the mixing bowl. Set the Varoma in place and program 15 min/Varoma/speed 1.
- Carefully remove the Varoma and set aside the fish and clams on a serving dish.
- Blend the sauce in the mixing bowl 20 sec/speed 5 so it binds.
- Pour the sauce over the hake, add the opened clams and adjust salt and pepper before serving.
Tips
- Leave the clams in salted water for 30 minutes beforehand so they release the sand.
- Do not overcook the hake so it stays juicy.
- Sprinkle with fresh chopped parsley when serving.
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