• 500 g clams (cleaned)
  • 2 tblsp olive oil
  • 4 (175g each) hake fillets (skin on and boned)
  • 25 g butter
  • 100 g raw chorizo (skinned and cubed)
  • 1 tblsp chopped fresh flat-leaf parsley
  • good squeeze of lemon juice
  • maldon sea salt and freshly ground black pepper


  • Rinse the clams quickly in cold running water. Place in a pan with a tight fitting lid and steam for 2 minutes until opened; discard any that do not.
  • Heat half the olive oil in a large heavy-based frying pan and add the hake fillets, skin side down. Cook for a minute or two until the skin is just beginning to crisp up, then add little knobs of the butter to the pan around each piece of fish and continue to cook for another minute or so until the skin is nicely crisp.
  • Turn the hake fillets over and cook for a further 3-4 minutes until cooked through and tender. This will depend on the thickness of the fillets. Transfer the cooked hake fillets to a warm plate and keep warm.
  • Add the remaining tablespoon of olive oil to the frying pan and then tip in the chorizo. Sauté for 3-4 minutes until sizzling and the chorizo has just begun to release its oil. Tip in the steamed clams and toss a couple of times, so that all the chorizo oil coats the clams. Remove from the heat and add the parsley and lemon juice. Swirl the pan around until everything is nicely combined and season to taste.
  • Arrange a piece of hake, skin side up on each warmed plate. Spoon over the chorizo and clams to serve.