Pan-Seared Hake with Clams and Cider — Asturian Hake in Cider
Asturian hake fillet pan-cooked with potatoes and clams in a tart cider broth, finished with parsley and olive oil for a coastal stew that combines two regional ingredients in one skillet.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat hake dry and dust lightly with flour. Scrub clams, discard any open shells. Peel potatoes into 1cm rounds, dice onion, slice garlic thin, chop parsley, and slice bread for toasting.
Sweat
Heat olive oil in a large skillet over medium-low. Add onion, garlic, bay leaves, and a pinch of salt; cook 5–6 minutes until softened and fragrant.
Build
Add potato rounds and toss 90 seconds to coat in oil. Pour in cider, raise heat to medium-high, and simmer vigorously 2 minutes until alcohol cooks off.
Simmer 1
Lower heat to medium-low, cover loosely, and simmer 12–14 minutes until potatoes are tender but hold their shape.
Simmer 2
Add hake skin-side down with remaining salt and pepper. Simmer uncovered 4–5 minutes until hake begins to opaque. Add clams, cover, and simmer 3–4 minutes until shells open completely.
Plate
Discard any unopened clam shells. Scatter parsley over the skillet, drizzle with extra-virgin olive oil, and serve directly from the skillet with toasted bread for soaking the broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.