Spanish · Dinner
Hake and Clam Soup
A Spanish seafood soup pairing pan-seared hake fillet with fresh clams simmered in a garlic and paprika-tinted fish broth. White wine, tomato and saffron threads build the base, finished with parsley and crusty bread for dipping into the briny liquor.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
428Calories
42.1gProtein
15.6gFat
26.8gCarbs
6.9gSugar
3.6gFiber
698mgSodium
155mgChol
2.9gSat Fat
980mgPotassium
115mgCalcium
4.2mgIron
9.8mcgVitamin B12
18mgVitamin C
protein-rich
low-calorie
gluten-free-adaptable
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Scrub the clams under cold running water and pat the hake dry with paper towels, checking all clams are tightly closed or close when tapped.
2
Sauté
Warm the olive oil in a medium saucepan over medium heat for 3-4 minutes, cooking the onion and garlic until softened and translucent.
3
Bloom
Stir the tomato, smoked paprika and saffron into the pan over medium heat for 2 minutes until the tomato darkens and the oil turns deep red.
4
Deglaze
Pour the white wine into the pan and simmer over medium-high heat for 2 minutes until the alcohol smell dissipates.
5
Poach
Add fish stock and hake, then cover and cook over medium-low heat for 5-6 minutes until the hake flakes easily with a fork.
6
Add
Slide the clams into the broth and cover, cooking for 3-4 minutes over medium-low heat until all clams open fully.
7
Plate
Ladle the soup into a bowl, scatter with parsley and serve with toasted bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g hake fillet
- 7 oz100g, about 6-8 small clams
- 4 cloves4 cloves garlic
- 11 onion
- 11 tomato
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 1/2 cup120ml dry white wine
- 2 cup480ml fish stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 2 slice2 slice crusty bread
