Hake with fish or green sauce.

Put in a casserole or frying pan a little EVOO and a garlic (whole).

When the garlic is golden brown, remove it. Add a spoonful of whole wheat flour and white wine to the casserole. Let it cook so that the alcohol evaporates.

Add the previously cooked peas and stir from time to time.

Add the hake (over low heat) and season. Out of the pan, crush the garlic and a few sprigs of parsley and add it together with half a glass of water (or mild fish stock).

When it is almost ready, add the clams, cover the holla so that they are cooked in the steam of the stew.

Cooking time depends on the thickness of the hake - don't let it overcook!