Serves 4
WF Hake Loins
QTY 2
WF Shell on Clams
QTY 1
WF Shell on-Red Shrimp 16-20
QTY 5 lbs.
Garlic cloves, sliced
QTY 5
Small onion, chopped
QTY ½
Flour
QTY 2 Tbsp.
Olive Oil
QTY 2 1/2 Tbsp.
Parsley, coarsely chopped
QTY ¼ cup Tbsp.
Onion, chopped
QTY ½
Vinho Verde or Light white wine
QTY 1 ¼ cup
Clam Juice, bottled
QTY 1/2 cup
Shrimp shells
Pinch of Saffron
WF Coarse Sea Salt, to taste
Remove shells from shrimp to use in cooking broth. Prepare Broth: In a small sauce pan, heat ½ Tbsp. olive oil over medium heat. Add shrimp shells, and cook until shells turn bright red. Add wine, clam juice, pinch of saffron and a 1/2 teaspoon of salt. Place a lid over broth and simmer for 15-20 minutes.
Using a paper towel, pat fish dry and season with salt.
In a deep skillet, or earthenware casserole, heat remaining olive oil over medium heat. Sauté the hake, flesh side down first and cook for 2-3 minutes. Flip and continue to cook for 2-3 minutes. Remove from pan and reserve on a plate.
Add chopped onions and sliced garlic to saucepan. Sauté for a few minutes until wilted. Add flour and scrape the bottom with a whisk to release particles. Strain the broth over onions whisking as it’s added to pan for a smooth sauce. Gently place Hake filets, shell on clams and peeled shrimp in the sauce. Lower heat to medium low and continue to cook for a few minutes until clams open and fish is opaque. Add parsley, season with salt and serve from saucepan or dish.
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