Hake in salsa verde | José Pizarro

Ingredients

• 3 tbsp olive oil
• 3 garlic cloves, peeled and finely chopped
• 1 small shallot, peeled and finely chopped
• 1 tbsp plain flour
• 200ml txakoli (a slightly sparkling Basque white wine), or dry white wine
• 150ml fresh fish stock
• Sea salt and black pepper
• 4 × 180g hake fillets
• 200g frozen (or fresh) peas
• 200g live clams, cleaned
• 8 spears jarred white asparagus (when in season, use fresh and blanch until al dente), optional
• 1 small handful finely chopped parsley