Hake in sauce with clams and shrimps

After leaving the clams in water for the previous day, put them over medium heat with a couple of glasses of water and, when they have opened, remove them and set aside.

Peel the prawns and make a fumet with the shells. Separate the heads and add them to the pan, over low heat, so that they release their juices. Before they are done, take them out and add them to the fumet.

In the same frying pan, increase the heat to medium and add the garlic and, when it has browned a little, the cayenne, the onion and the leek. When they are poached, add the prawns. After two minutes, add the hake fillets, seasoned with salt and pepper and add the wine and clams. When the alcohol has evaporated, strain the fumet and add it to the pan, as well as a finger of water with a spoonful of wheat flour.

Leave over medium heat until the sauce thickens and that's it!