Hake with seafood

First I prepared a fish fumet. I made it with a bone and the head of a turbot that I had in the freezer.

In a saucepan, sauté the chopped garlic and onion in the oil.

When it is well done, add the tomato for about 5 min. When it is done, add the wine and let the alcohol evaporate.

Add the fumet and cook for about 5 minutes.

Add salt and pepper to taste. Add the hake and leave for 4 or 5 minutes. Add the shrimp and clams and turn off the heat. Let stand for a few minutes. With the heat it is finished

Serve and garnish with a little parsley.