By Jane Curran
To make the sauce, wash the clams and place in a large saucepan with half the sherry. Bring to the boil then cook for 5 minutes, until the clams have fully opened. Strain them, reserving the liquid, then take the clam meat out of the shells and discard the shells. Strain the liquid through a fine sieve. Sweat off the shallots and garlic in the oil over a low heat until soft. Add the remaining sherry, bring to the boil to burn off the alcohol then add the clam liquor. Leave it on a low bubble.
To cook the fish, heat the oven to 200C, 180C fan, 400F, gas 6. Season the fish and place on an oiled baking sheet. Bake for 10 minutes, depending on size. The fish should be opaque and firm to the touch. 3 To finish the sauce, add the clams, bring to the boil then simmer. Whisk in the butter, stir in the parsley and spoon over the fish. Serve with new potatoes and green beans.
- 2kg (4½lb) fresh clams
- 200ml (7fl oz) dry sherry
- 3 shallots, diced
- 1 garlic clove, finely chopped
- 1tbsp olive oil
- 4 pieces hake fillet
- 100g (4oz) butter, cut into small pieces
- 3tbsp chopped fresh parsley
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