Hake with Clams and Parsley
Claudia had never made hake before and now this recipe, which Mark says is the most useful one in the book, is in her repertoire.
3 tablespoons olive oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
Four 6-ounce hake fillets (or substitute cod or haddock), skin on
1 tablespoon all-purpose flour
10 Manila or other small clams, scrubbed
Combine the olive oil, half the parsley, and the garlic in a cazuela or sautŽ pan large enough to hold the fish and clams in a single layer. Sprinkle the hake on both sides with salt and add to the cazuela skin side down. Dust the fish with flour, then add the clams and 1/2 cup water and bring to a simmer. Cook for 2 minutes, then turn the fish, lower the heat and simmer very gently until the clams open and fish is cooked through, about 5 minutes. Divide the fish and clams among four plates, stir the pan juices, and spoon over the fish and into the clams. Sprinkle with the remaining parsley and serve.
You can grill just about anything. We were lucky to have some espardeñas (sea cucumbers) on our hands, so we mixed them with a few gambas (shrimp), peppers, and onions and had a wonderful lunch.
12 large shrimp in the shell
1 pound espardenyas (sea cucumber), cleaned and soaked in cold water for 5 minutes (or substitute 1 pound large sea scallops)
2 red bell peppers, cut into wide strips
2 large onions, cut into 1/2-inch-thick rings
2 to 3 tablespoons olive oil
Coarse sea salt
Rub the shrimp, espardenyas, peppers, and onions with olive oil. Grill over a hot fire, turning once, until the seafood is cooked through and the vegetables are tender, about 2 to 3 minutes per side for the seafood and a few more minutes for the vegetables. Transfer to a platter, sprinkle with salt, and serve.
The name of this traditional savory pastry comes from the verb empanar which means to coat or cover with pan (bread).
Serves 6 to 8
1/2 pound Spanish chorizo, casings removed, cut into 1/4inch dice
1/2 pound pancetta, cut into 1/4 inch dice
1 large yellow onion, cut into 1/4 inch dice
2 red bell peppers, cut into 1/4 inch dice
2 pounds pizza dough
Cook the chorizo and pancetta in a large skillet over medium heat until they begin to render their fat, 5 to 8 minutes. Add the onion and peppers and cook until the chorizo and pancetta are well browned and the vegetables are softened, 9 to 12 minutes. Remove from the heat.
Cut the dough in half. Roll one piece out into a thin (1/4”-1/8” thick) 1/4 round. Line a baking sheet with parchment, rub paper with olive oil. Place dough on parchment and spread it generously with olive oil. Spread the chorizo mixture evenly over the dough, leaving a 1/2 inch border all around. Roll out the second piece of dough. Moisten the exposed edges of the bottom round of dough with water, place the second round over the filling, and crimp the edges together with a fork to seal. Brush the dough liberally with olive oil and cut a few steam vents in the center. Bake in a 450°F oven for 25-30 minutes, or until the crust is golden. Serve hot or at room temperature.