Hake in sauce with prawns and cockles

Preparation of a fumé to make the sauce: peel the shrimp and set aside. Boil the shells until you get a broth with enough shrimp flavor. With about 15/20 minutes it should be ready

Seal the hake with a little oil in a frying pan with a little EVOO. Do not let it cook, it is simply to prevent it from crumbling when we put it in the clay pot.

In an earthenware casserole (to give it more flavor) poach the onion with the garlic dow sdientes. My recommendation is to cut the garlic in large pieces in case you want to remove them later. About 10/15 min over medium heat

Once the onion has colored and the garlic has released its flavor, add white wine to taste and let the alcohol evaporate for 3-4 minutes.

To thicken the sauce add a little oat flour (or other). This step serves to bind the sauce, as we will then add the fumé (shrimp broth).

When the broth is well bound with the fried onion and garlic, add the pieces of hake and cook over medium heat for 7-10 minutes. This is the moment to taste the sauce and correct the salt.

The fish will be ready in a short time, if we are going to consume it at the moment, we will have to introduce the shrimps with a little salt, and lastly the cockles (closing with a lid so that they all open). If we want it for batch cooking, I recommend adding the prawns and cockles when it is going to be consumed.