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Hake with Clams and Bacon

Serves 4

Hake with Clams and Bacon
How to make

Cut four rectangles of tin foil large enough to create a bag for the fish and other ingredients.

Place the fish onto the four rectangles of tinfoil. Sprinkle over the bacon. Place the shellfish around the hake. Fold up the sides of the foil and add a good glug of white wine. Add the parsley and then seal the foil into parcels.

Place in a roasting tray and bake for 8-10mins on 400f/200c/gas 6.

Gently sweat the leeks in butter for 5-6 mins and finish with a splash of cream. Season to taste.

To serve, remove from the foil and serve the fish placed on top of the leeks with the opened clams placed around the fish. Lastly add a squeeze of lemon juice.

You could swap clams for mussels. Also try adding raw langoustines or prawns for a light stew.


4 Hake fillets (approx. 225g per person)

100g/4oz smoked bacon, chopped

150g (approx.) clams per person

Dash of white wine

1 leek finely sliced

Squeeze of lemon juice

Cream, single or double, to taste

Small bunch of parsley roughly chopped

Salt and pepper to taste

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