Pan-fried Hake on the Bone with Arbequina Olive Oil Mash, Surf Clams, Chorizo and Flat Parsley

Meaty white fish, clams and chorizo combined with creamy olive oil mash in this classic Spanish-style tapa dish.

Dinner Seafood Chorizo Spanish Hake

Estimated Nutrition

Calories

710.5

kcal / serving

2842 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

59.6g

per serving

238.4 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

For the mash

tbsp

Double Cream

Unsalted Butter

For the sauce

Fruits

squeeze

Lemon Juice

To taste

Liquids

Manzanilla Sherry

White Wine

Meat

125

Chorizo

Hot cooking variety, peeled and diced

NutsSeeds

Sea Salt

To taste

Black Pepper

Freshly ground, to taste

sprig

Flat leaf Parsley

Leaves picked and chopped

OilsFats

125

Arbequina Olive Oil

For the mash

splash

Olive Oil

For cooking

Seafood

400

Hake

Trimmed and cleaned darnes

piece

Surf Clams

Washed

Vegetables

piece

Potato

Preferably Desirée variety, peeled and evenly diced

piece

Banana Shallot

Peeled and diced

Method

Boil the potatoes in salted water until tender and pass through a ricer.

Stir butter and cream into the potatoes over low heat, then whisk in olive oil and season.

Heat olive oil in a non-stick pan and season the hake.

Sear the hake for two minutes, turn over, and add chorizo, shallots, and clams.

Cook for one minute until chorizo releases oil and clams open.

Add sherry and wine, reduce the liquid, then add butter and parsley.

Emulsify the sauce by scraping the pan and finish with lemon juice.

Plate the mash and top with hake, clams, chorizo, and sauce.