Hak with Clams in Green Sauce
Clean the loins and season them.
Put in a clay pot (wide enough to fit the loins with ease) or in a frying pan over low heat with the oil, the chopped garlic and half the chopped parsley. Before the garlic begins to brown add, if you like, a pinch of flour. In such case, dissolve it well. Then add the clams and then the hake loins, skin side up. Then wet them with the water and keep cooking for about 3 min (depends on the thickness of the loins), moving the casserole so that it links the sauce.
Then turn the loins and continue cooking for another 3 min, during which time the clams will open. Then cover the casserole with a lid.
Make sure before plating that the sauce is well linked. Rather, remove the loins and link the sauce out of the fire by moving the casserole.
Serve a hake fillet on each plate, surround with the corresponding clams and cover the whole with the green sauce. Sprinkle the remaining parsley on each loin and decorate with its leaves.
NOTE: Some people prefer to add fish broth or even white wine instead of water, but something as neutral as water makes the subtle and intense flavor of the fish prevail. A matter of taste.