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Hake with clams pussy meat

Ingredients:
1merluza 1500 g fresh. approx ..
4 tablespoons extra virgin olive oil
400 grs. clam pussy
200 grs.
peas 1 large onion 1 tablespoon
homemade vegetable concentrate
150 grs.
white wine 1 teaspoon fresh grated ginger
3 sprigs fresh parsley 2 tablespoons flour
for fish

mode do: First clean
hake, but the fishmonger can do it, but if I have time I prefer to do, I leave the photos so you can see it's nothing entertaining if a little more complicated. I have had clams 15 minutes in salted water to loosen the sand that are inside.

In a large saucepan put the oil and fry the onion very tiny, they begin to turn transparent add the peas.

concentrate vegetables and grated ginger, and leave a couple of minutes over medium heat.

hake Add salt and pepper, put the flour in a bag and put my hake, close the bag and shake well and the fish is floured and without dirtying anything.

Pongo floured pieces of hake on the fried onions and peas, I miss the clams and wine, I put the lid on the skillet over medium heat, leave it until clams open, is the time for hake is in his point.

uncover the pan and will incorporate a handful of finely chopped fresh parsley, wiggle the pan a little so the sauce is linked well.

and ready to eat is a healthy dish, easy and quick to do and that is great.