HAKE IN GREEN SAUCE

First we must clean the clams. To do this fill a bowl with water with plenty of salt and soak for half an hour to release the sand. Then we wash them very well under the tap.

In a saucepan with the Nortindal green sauce, sauté the clamped clams until they open. We booked them.

Cut the garlic, onion and fresh parsley into very small pieces and stir in a saucepan with enough extra virgin olive oil. While we put flour in a dish, and we pass the hillocks of hake on both sides, so that the flour stays stuck.

When the onion is poached, we incorporate the loins and we suffer them for a few minutes, until they take a golden color on both sides. Then add about 2 glasses of white wine until it covers all the hake and also the peas.

We let the fish stew and reduce the wine to medium heat. When you have about five minutes left, add the clams and let them cook in the sauce. When the sauce has reduced, remove from the heat and serve with a little more chopped parsley.