Cookies on the BBC website

The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.

Recipes

Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley

Meaty white fish, clams and chorizo are a classic combination in this tapa dish. Serve with a glass of chilled manzanilla sherry.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the mash

  • 1 large potato, preferably Desirée variety, peeled and evenly diced
  • 10g/¼oz unsalted butter
  • 5 tbsp double cream
  • sea salt and freshly ground black pepper
  • 125ml/4fl oz Arbequina olive oil

For the hake