5 garlic cloves, sliced
½ small onion, chopped
2 Tbsp. Flour
2 1/2 Tbsp. Olive Oil
¼ cup Tbsp. Parsley, coarsely chopped
White Wine Broth:
½ onion, chopped
1 ¼ cup Vinho Verde or Light white wine
1/2 cup Clam Juice, bottled
Pinch of Saffron
LET'S GET COOKING!
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.