Hake with clams, mussels and chorizo

Crispy fried potatoes as a side dish...

We make variations of this dish all the time. The chorizo, tomatoes, wine and lemon are always present though. We usually add some chopped parsley at the end but didn't have any on this occasion.

Ingredients (serves 2):

2 hake fillets

a handful of fresh mussels

a handful of fresh clams

2 cooking chorizo sausages, sliced

3 large tomatoes, diced

2 handfuls of mushrooms, sliced

1 garlic clove, crushed

1/2 a lemon

1/2 glass of white wine

a glug of good quality olive oil

parsley, chopped (optional)

potatoes or crusty bread, to serve

• In a large frying pan (preferably one with a lid) fry the garlic and mushrooms in olive oil for a couple of minutes before adding the chorizo.
• After 5 minutes add the diced tomatoes and the white wine, simmer for another 5 minutes.
• Turn the heat down a little. Place the hake fillets on top of the chorizo/tomato mixture, squeeze the juice of half a lemon over. Put the lid on (if you have one) and let the fish steam for a few minutes.
• Add the shellfish and allow to cook/steam for another 3-4 minutes or so, until the shells have opened.
• Scatter with parsley, adjust seasoning and serve.