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      RECIPE TITLE "Hake with Clams and Parsley" Copyright © by Mario Batali. All rights reserved.
    recipe excerpted from Spain...A Culinary Road Trip

    yieldsServes 4 time--- difficultymoderate

    This recipe is quick and simple, but also utterly sophisticated. Superstar chef Juan Mari Arzak taught my travel companions, Mark Bittman and Claudia Bassols, how to make this last fall when we were visiting the Basque region of Spain. Emblematic of Spanish cooking, this dish takes great ingredients and lets them shine. You can substitute cod for the hake, or any other firm, fresh white fish. --Mario Batali


    3 tablespoons olive oil
    2 tablespoons finely chopped Italian parsley
    1 teaspoon finely minced garlic
    Four 6-ounce hake fillets (or substitute cod or haddock), skin on
    1 tablespoon all-purpose flour
    10 Manila or other small clams, scrubbed


    Combine the olive oil, half the parsley, and the garlic in a cazuela or sauté pan large enough to hold the fish and clams in a single layer. Sprinkle the hake on both sides with salt and add to the cazuela, skin side down. Dust the fish with flour, then add the clams and 1/2 cup water and bring to a simmer. Cook for 2 minutes, then turn the fish, lower the heat, and simmer very gently until the clams open and the fish is cooked through, about 5 minutes. Divide the fish and clams among four plates, stir the pan juices, and spoon over the fish and into the clams. Sprinkle with the remaining parsley and serve.


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