In a pot, heat a generous amount of olive oil. Add the finely chopped onion and sauté until it starts to soften. Then add the minced garlic and parsley, and cook for about 5 minutes over medium heat (setting 7 out of 9).

Add the tomato sauce and flour, stir and cook for a couple of minutes. Pour in the wine and add the bay leaves. Let it cook for a few minutes to allow the alcohol to evaporate.

Add the hake steaks, cover the pot, and cook for 5 minutes. Add the wedge clams and cook for about 5 more minutes.

Remove from heat, sprinkle with chopped parsley, plate, and serve. See the photo for the final result.