Photo: Lars Blankers
Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley
15 ingredients
30 min + 1 hr
Serves 4
openrecipes
Meaty white fish, clams and chorizo are a classic combination in this tapa dish. Serve with a glass of chilled manzanilla sherry.
Estimated Nutrition (whole recipe, rough)
688
Calories
31g
Protein
32g
Fat
73g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large potato
- 10g/¼oz unsalted butter
- 5 tbsp double cream
- sea salt and freshly ground black pepper
- 125ml/4fl oz Arbequina olive oil
- 2 x trimmed and cleaned darnes of hake
- , for cooking olive oil
- 125g/4½oz hot cooking chorizo
- 1 small banana shallot
- 16 surf clams
- 50ml/2fl oz manzanilla sherry
- 50ml/2fl oz white wine
- 25g/1oz unsalted butter
- 1 sprig flat leaf parsley
- , to taste lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes