JJAMÓN.IMES
Hake with clams and serrano ham

JAMÓN.IM · Recipes

Hake with clams and serrano ham

Hake and clams in a light garlic and parsley sauce, with delicate serrano ham added only when serving.
Servings4
Preparation20 min
Cooking15 min
Total time35 min
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AI-generated illustrative image.

Method

Check and rinse the clams

Buy cleaned clams from a reliable fishmonger. Rinse in cold water. Discard broken shells and open clams that do not close when tapped.

Start the sauce

Gently cook the garlic in olive oil without browning. Stir in flour for 30 seconds, add wine and simmer for 2 minutes. Add fish stock and half the parsley.

Cook the fish and clams

Add the hake skin-side down, cover and simmer gently for 3 minutes. Add the clams, cover and cook for another 4–6 minutes, depending on the fish thickness, until the hake is opaque and flakes easily. Discard clams that remain closed.

Finish off the heat

Serve with room-temperature ham, the remaining parsley and the pan juices. Taste the sauce before adding salt.

Suggested wine pairing

Fino sherry · 6–8 °C

Dry fino complements the shellfish and ham and refreshes the olive oil in the sauce.

Choose a wine for Spanish ham →

Kitchen tip: Choose hake loins of similar thickness so they cook evenly. Frozen hake can be used after thawing in the fridge.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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