Smoked Paprika Hake with Clams, Creamy Chickpeas, and Parsley Green Oil

Instructions

1. 1

   1. Pat the hake fillets dry with paper towels and season them with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Refrigerate while you prepare the remaining components.

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   2. For the green oil, place the parsley, lemon zest, 15 ml (1 tbsp) lemon juice, 45 ml (3 tbsp) olive oil, 1 garlic clove, and a pinch of salt in a blender or tall mixing cup. Blend until smooth and fluid. Set aside.

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   3. Heat a wide skillet or pot over medium heat. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the shallot and 2 minced garlic cloves, and cook for 2 minutes until fragrant.

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   4. Add the clams and white wine. Cover and cook for 5 to 7 minutes, until the clams open. Discard any that stay closed. Transfer the clams to a bowl, strain the cooking liquid, and reserve it.

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   5. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the leek and cook for 4 minutes, stirring, until softened without browning. Stir in 1 minced garlic clove, the cumin, red pepper flakes if using, and the remaining teaspoon of smoked paprika.

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   6. Add the chickpeas, fish stock, and 120 ml (1/2 cup) of the reserved clam cooking liquid. Cook over medium-low heat for 8 minutes so the flavors come together.

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   7. Mash about two-thirds of the chickpea mixture directly in the pan with a spoon or potato masher to create a creamy but textured consistency. Add 15 g (1 tbsp) butter, stir, and adjust with salt, black pepper, and a few drops of the remaining lemon juice.

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   8. Preheat the oven to 220 °C / 425 °F. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the hake for 2 minutes on the first side.

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   9. Flip the hake fillets and transfer the skillet to the oven. Roast for 4 to 6 minutes at 220 °C / 425 °F, until the fish is opaque and flakes easily while still staying juicy.

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    10. Meanwhile, gently reheat the clams in their juices for 1 minute without boiling hard, so they do not toughen.

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    11. To serve, spoon the rustic chickpea and leek cream onto four plates. Set one hake fillet on top, arrange the clams around it, and spoon over a little of their cooking liquid.

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    12. Finish each plate with the parsley green oil, a few turns of black pepper, and, if desired, a few extra drops of lemon juice. Serve immediately.