Hake in green sauce

Today I bring you one of the most beautiful pans from Monix®, the COOPER pan, with that beautiful bronze color on the outside and with a sauté in the same color on the inside. PFOA free, with steel handle. It's one of those pans that you can put on the table because they are for show.

Today we cook in it a traditional recipe that you can present with asparagus and hard-boiled egg or with clams, prawns, etc. I leave the idea to you and you give it your special touch. It is delicious.

Hake in green sauce

Ingredients:

150 g chopped onion
2 cloves of garlic
Salt to taste
1 tablespoon of flour
125 ml white wine
Chopped fresh parsley
250 ml of fish broth or water 2-4 slices of hake

A pinch of freshly ground black pepper -optional- 100 g of fresh or frozen peas
15-20 clams washed and drained

Step by Step:

Prepare the ingredients. Put the clams in a bowl with salt for at least 30 minutes to loosen the soil. Change the water a couple of times. Pour salt on both sides of the fish and set aside. Cut the onion into small cubes, also the garlic cloves and finely chop the fresh parsley. You can now start the recipe.

Put your COOPER frying pan on the heat with a splash of oil and sauté the onion with a little salt. When it starts to turn transparent, add the garlic and sauté for a few more minutes.

Add the flour and cook for about 2 minutes so that it loses its flavor. Then add the wine and let it reduce for another couple of minutes.
Add the chopped parsley and mix it in and pour in the fish broth or water. Mix so that it dissolves well.

When it starts to bubble, add the fish, add a touch of black pepper if you want, add the peas and clams. Cook over medium heat until the clams open and the fish is done. To make cooking easier, cover your pan with a lid until the clams open.

Serve and eat.