Hake with clams, artichokes and fino sherry
This delicious Spanish-inspired recipe of hake with clams, fino sherry and baby artichokes is the perfect dish to enjoy on a hot summer's evening. Prepping the artichokes takes a little time, but once that's done the dish is very quick to make.
Ingredients
- 15 baby artichokes
- 2 lemons
- 4 hake fillets, weighing approx. 160g each
- 500g of palourde clams
- 3 banana shallots
- 4 garlic cloves
- 125ml of fino sherry, plus extra to drink with the dish
- fish stock, or chicken stock, to cover
- olive oil
- 2 tbsp of moscatel vinegar
- 2 bay leaves
- salt
- fresh parsley , finely chopped, to garnish
Method
Begin by preparing the baby artichokes. Fill a large pan or bowl with cold water and squeeze the juice of 1 of the lemons into it. This will stop the prepared artichokes from oxidising and going brown. Take an artichoke and trim the stalk to about the same length of your index finger, then begin to snap off or cut away the tough outer leaves of the artichoke. Keep removing them until you reach the tender pale coloured leaves hiding underneath. Dip the artichoke in the lemon water
- 1 lemon
- 15 baby artichokes
Using a vegetable peeler, start to peel from where the leaves end down to the bottom of the stalk, rotating and repeating this process all the way around the artichoke – this removes the green fibrous part of the stalk, again revealing a paler centre. Dip the peeled artichoke in the lemon water again then cut the top off the artichoke about a third of the way down. Halve lengthways and the leave the prepared artichoke submerged in the lemon water. Repeat this process until all the artichokes are prepared and in the water
Take the hake out of the fridge an hour or 2 before you intend to cook it. Give the clams a rinse in a bowl under some running cold water for about 5 minutes, gently moving them around every so often
- 500g of palourde clams
Dice your shallots and peel and slice your garlic. In a medium-sized pan, add 2 tablespoons of olive oil and then the shallots, garlic and bay leaves with a pinch of salt. Leave to cook gently for about 10 minutes, stirring regularly, until very soft but without any colour at all
- 3 banana shallots
- 4 garlic cloves
- salt
- 2 bay leaves
- olive oil
Drain the artichokes and add them to the pan along with the fino and moscatel vinegar. Pour in enough stock to just cover the artichokes. Be careful not to add too much stock as you don’t want the end product to be too watery. Cover with a lid and allow to simmer very gently for about 15–20 minutes
- 125ml of fino sherry, plus extra to drink with the dish
- 2 tbsp of moscatel vinegar
- fish stock, or chicken stock, to cover
Preheat an oven to 180ºC/gas mark 4 and liberally season the hake fillets with sea salt. Line a baking tray with baking paper, then place the hake on top. Drizzle generously with olive oil and bake in the oven for 8–10 minutes. Make sure you leave the fish to rest for a few minutes before plating
- 4 hake fillets, weighing approx. 160g each
- salt
- olive oil
After 15-20 minutes, add the clams to the artichokes and cover. Cook over a medium heat for a couple of minutes; the heat in the pan will tease open the clams, unleashing their sweet juices into the artichokes. As soon as the clams are open the dish is ready
Season to taste with salt and juice from the remaining lemon and garnish with a little parsley. Spoon the artichokes and clams into serving bowls and place the fish on top. Enjoy with a chilled glass of Tio Pepe fino
- fresh parsley , finely chopped, to garnish
- salt
- 1 lemon
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Hake with clams, artichokes and fino sherry
