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Hake fillets and clams


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(Rating average 3,03)

In Asturias, the hake caught by hook and line is called "del pinchu". If you have the opportunity to obtain some fillets of this category for the recipe, don’t hesitate, buy them!


It is best to make this dish just when you get home from shopping. Start by seasoning the hake fillets with salt. Then, sauté the red chilli and chopped garlic in oil until the latter is lightly browned. That is when you add the hake fillets (previously lightly dusted in flour) with the skin side up, the parsley and half a tablespoon of flour, while moving the casserole in circles until the sauce binds.

Add the white wine and sufficient fish stock to almost completely cover the fillets of fish. Turn the hake over and add the clams. This is a recipe that needs attention, as you have to keep moving the dish in circles until the hake is done, which will take about eight minutes.

Where to try it

The clams that they add to the dish at the restaurant Los Nogales are huge, like almost everything there. If what you want is a mixed shellfish grill of enormous proportions, this is the place for you, because youll have a hard time finishing off the crustaceans!
Hake fillets and clams
  • 4 hake fillets (from the upper part of the fish), weighing 350 gr. each
  • 600 gr. clams
  • 3 garlic cloves
  • ½ cayenne chilli pepper
  • 1 tablespoon of freshly chopped parsley
  • ½ dl. white wine
  • 1 tablespoon flour
  • 1.5 dl. virgin olive oil
  • ½ l. fish stock