Seafood hake

First we clean the prawns removing legs and head, these remains we will add them in a pot with a little olive oil, we sauté them and then add water to make a broth.

On the other hand we poach onion (very very thin) with a little oil, when it is somewhat transparent add the garlic and parsley (I prefer from my garden and cut it very thin, if not then bought). We wait 2/3m and add half a glass of white wine. Let the alchol evaporate and then add the broth we made in the first step.

Add the hake cut into fillets or slices, as you like, together with the prawns and let them cook (I never control the time, I will see what is being done but calculate 10 or 15m). Then add the clams that will be done with the steam.

As I bought them at the fishmonger's, it is advisable to soak them for 30m in salted water to expel any grit they may have.

Fact 2 and optional, I put the onion through the mincer because my partner doesn't like to see the onion, that's why it's not visible in the picture, but I wouldn't have done it hehe and that's how I got more sauce.