Hake with Clams

The North Atlantic stocks of hake are plentiful and sustainable. They fit the profile of a white, delicate, sweet fish that Americans traditionally love.

Serves 2

l lb. hake fillet, Substitutions: cod, pollock, haddock, halibut
Drake’s batter mix or seasoned flour
16 manila clams or 10 small littlenecks
3 T olive oil
5 threads of saffron
2 cloves garlic, chopped
1/4 c dry white wine or fish stock
1/4 c parsley, chopped

Heat olive oil in the bottom or a medium frying pan. Coat the fish in Drake’s batter mix (available at Monahan’s) and fry in the pan for about 3 minutes a side. Space saffron threads lengthwise along the fish, then add garlic and stir until it starts to brown. Add wine, clams and parsley, reduce heat to low and cover until clams are open and fish is opaque in the center. Cooking time will vary with the thickness of fish. Manila clams will cook in 2-3 minutes, littlenecks take 4-5. Total cooking time will be about 10 minutes per inch of thickness of fish.

Transfer fish to platter, stir the sauce and clams, then surround the plated fish. Serve with crusty bread for dipping. Bon appétit!