Ingredients

• 8 (or 4 large) white asparagus spears
• trimmed and blanched for 5-8 minutes
• 200g/7oz fresh clams
• scrubbed under cold running water and debearded
• 3 tbsp olive oil
• 3 garlic cloves
• finely chopped
• 1 small shallot
• finely chopped
• 1 tbsp plain flour
• 200ml/7fl oz dry white wine (ideally Txakoli)
• 150ml/5fl oz fresh fish stock
• 4 x 180g hake fillets
• 200g/7oz peas
• 1 small handful flatleaf parsley
• finely chopped
• crusty bread
• to serve
• sea salt and freshly ground black pepper

Directions

• Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside.
• Discard any clams with broken shells and any that refuse to close when tapped.
• Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes
• or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes
• then add the stock. Simmer until you have a silky-smooth sauce.
• Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes
• then add the peas and clams. Cover and cook for 2–3 minutes
• or until the clams open. Discard any clams that do not open.
• To finish
• add the asparagus and parsley
• and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread.