HAKE WITH CLAMS IN SALSA VERDE

Hake With Clams in Salsa Verde image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 9

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20 littleneck or manila clams, the smaller the better
Bones, head and tail from a 1 1/2 to 2-pound fish, preferably hake, or 1 1/2 cups fish stock
4 skin-on hake or halibut fillets, 6 to 7 ounces each
Kosher or fine sea salt
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry, acidic white wine like txacoli or Sancerre
1 1/2 tablespoons finely chopped flat-leaf parsley leaves

Steps:

Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.