Hake with Clams and Parsley

Name: Hake with Clams and Parsley
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings clams; 4 servings flour; 4 servings garlic; 4 servings haddock; 4 servings olive oil; 4 servings parsley

Hake with Clams and Parsley is a dairy free and pescatarian main course. One portion of this dish contains about 29g of protein, 15g of fat, and a total of 284 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of parsley, flour, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine the olive oil, half the parsley, and the garlic in a cazuela or saut pan large enough to hold the fish and clams in a single layer.

Ingredients you will need

Olive Oil

Parsley

Garlic

Clams

Fish

Equipment you will use

Frying Pan

Sprinkle the hake on both sides with salt and add to the cazuela, skin side down. Dust the fish with flour, then add the clams and cup water and bring to a simmer. Cook for 2 minutes, then turn the fish, lower the heat, and simmer very gently until the clams open and the fish is cooked through, about 5 minutes. Divide the fish and clams among four plates, stir the pan juices, and spoon over the fish and into the clams.

Ingredients you will need

Clams

All Purpose Flour

Water

Fish

Hake

Salt

Equipment you will use

Frying Pan

Sprinkle with the remaining parsley and serve.

Ingredients you will need

Parsley

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Equipment

Frying Pan

Ingredients

Servings:

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.