Hake in Green Sauce with Clams and Shrimp

Name: Hake in Green Sauce with Clams and Shrimp
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4-5 hake fillets or any white fish you prefer; 4-5 cloves garlic; 1 dried red chili pepper; 1 small onion; 1 large bunch fresh parsley, finely chopped; 1 teaspoon ñora pepper paste (or substitute with mild red pepper paste); 2 tablespoons all-purpose flour (about 16 grams); 1 cup dry white wine (about 240 ml); 1 bag clams (about 1 pound or 500 grams); 10 1/2 ounces shrimp or prawns (about 300 grams, frozen is fine); Salt and pepper; Extra virgin olive oil; Water

Andres Ramirez @Purpocarvo

The sauce isn't exactly green because one of the ingredients, ñora pepper paste, changes its color. You can leave it out for a greener sauce, but it will lose some flavor.

Andres Ramirez @Purpocarvo

The sauce isn't exactly green because one of the ingredients, ñora pepper paste, changes its color. You can leave it out for a greener sauce, but it will lose some flavor.

Saved

Ingredients

60 min

Serves 4 servings

4-5hake fillets or any white fish you prefer
4-5 clovesgarlic
1dried red chili pepper
1small onion
1large bunch fresh parsley, finely chopped
1 teaspoonñora pepper paste (or substitute with mild red pepper paste)
2 tablespoonsall-purpose flour (about 16 grams)
1 cupdry white wine (about 240 ml)
1 bagclams (about 1 pound or 500 grams)
10 1/2 ouncesshrimp or prawns (about 300 grams, frozen is fine)
Salt and pepper
Extra virgin olive oil
Water

Saved

Steps

60 min

1

First, make a seafood stock: Peel the shrimp or prawns and sauté the shells in a saucepan with a little olive oil until they release their juices and the oil changes color. Add water and simmer for 15-20 minutes.
2

Peel and finely chop the garlic and parsley. In a skillet, sauté the garlic with the chili pepper, then add the onion and cook until soft. Stir in the ñora pepper paste, then add the flour. Cook for a minute to thicken the sauce, then add the seafood stock.
3

Add the fish fillets to the pan to cook. In a separate skillet, sauté another chopped garlic clove, add the clams, pour in the white wine, and cover until the clams open. Keep warm.
4

After the fish has cooked for about 3 minutes, add the shrimp (thawed if using frozen) or prawns and the reserved opened clams. Cook for another 5-7 minutes until the fish and shrimp are done. Serve immediately.