Baked Hake or Halibut with Clams
Merluza a la marinera
Serves 6
Hake or “merluza” is highly prized in Spain. Its delicate white flesh is served broiled, fried in olive oil, baked alone or, in this case, with small flavourful clams known as “chirlas” or “almejas”. If you cannot find hake, try this recipe with halibut, haddock or even cod. As with all cooking in Spain, care is given to the look of the dish and so parsley and tender peas are added to make the dish appealing to the eye as well as to the taste. The delicate taste of the white fish makes a great match for a Galician Albariño.
Generous 2 lbs / 1 kg hake – cut in steaks
½ cup / 125 ml olive oil
10 cloves garlic, left whole1 large Vidalia onion, diced
1 cup / 250 ml fish stock or clam juice
½ cup water½ lb / 250 gr small clams or cockles
2 tablespoons chopped parsley
1 cup / 250 ml tender peas
If you are using fresh fish, remove it from its wrapper when you arrive home. In a non-reactive bowl, invert a small saucer. Wash the fish and place the fish in the bowl on top of the saucer.
This will keep the fish dry and fresh. Place the bowl in the refrigerator.
In a covered saucepan, heat the olive oil and fry the garlic cloves until they begin to turn golden.
Remove the garlic cloves with a slotted spoon and set them aside. Sauté the onions in the olive oil until transparent.
Add the fish stock or clam juice and bring to the boil.* Add the peas and the hake steaks, cover and bring back to simmer. Cook for 3 minutes.
Add the clams, cover and cook on medium to high heat until the clams open.
Sprinkle the parsley as garnish and serve piping hot.
* If you want to make a meal in a pot, you may add 2 cups of sliced potatoes at this point. Cook them until they are nearly done before adding the peas and hake.