BBC Food - Recipes - Hake and clams in a green sauce (merluza en salsa verde)

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