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Friday was one of those days when Maricarmen, who comes a couple of days a week at home I’m not sure whether to clean or to make the party, begins to tremble and rightly so because on Friday was a cooking day. Cooking is something I do every day, but often once a week or so, I do so intensively, what you see above was the result, behind me there was the pile of junk that I had to wash after.

Friday culinary outburst was provoked partly because I like to have meals prepared for those days when I don’t wish cooking and partly because my two sons, supposedly independent, avery day  require more recipes.

The middle, aka “the computer” is the official cook in his home, rather my daughter-in is an intelligent woman and she has decided that the kitchen is him matter.

After a lot of years cooking a side:  sausages, chicken or steaks because Oh! my poor children he doesn’t likes fish

Now I must listen live by phone and even on Facebook: We want fish recipes! !.

Well that you see above  is “my hake in green sauce” one of that dishes kind that I cook by stages.

You will need:

Obviously hake, but not in any way I buy it sliced three or four fingers thickness. Something like that.

Garlic (4 or 5 pieces)

Parsley

3 onions (more or less)

flour

Fish Stock

Oil

Praws

and clams.

OK here we go.

This dish could not be prepared in advance, but the sauce yes.

Sauté onion over medium heat until it would be tender but not brown, usually we cut the onion into small pieces, but today I needed the onion for another dish and so what I did in  larger pieces, the end it would be crushed.

Add a bit of oil and cook with low heat about three stirring  because it is easy to stick, now add two tablespoons flour

Cook for about three or four minutes more stirring well

Then add fish stock about twice the volume what you have in the pot, maybe a little more.

Now the sauce will look like that, more or less

Cook it for about five minutes, then pass it through a strainer to remove lumps. Testing of salt, it is very important that the sauce is short of salt, then you will see why, and now you can leave it in the fridge until tomorrow or whenever you intend to cook the hake. You can also freeze it.

Now we are on Saturday and today is the hake day.

First of all open clams.

After a bitter experience with a cursed land filled clam which paella spoiling, I always open the clams aside, I repeat always. Put clams in a pan with a little water and put to boil, soon they will open. Excess water can add to the sauce, but be careful that there is no sand on it.

When you take the sauce from the refrigerator you will see that the top is covered with oil. Remove that oil and put it in the pan to cook the shrimp.

Salt shrimp. (that is why I said you that sauce must be lightly salted)

Saute the shrimp, then left them a side.

Cook hake, previously salted. It should be brown on both sides, about one minute and half per side. It is very important not to overcook. Fish should never be cooked too long, especially hake

Leave hake aside and pour the sauce in the same pan. Cook a few minutes and you can serve the dish.

If you’ve cooked like this, success is guaranteed.

With love from your mother who cannot miss you because every now and then you’re at home.

Kisses for both.

To liven up this dish I look for a musical piece that had something to do with the sea and fishing. But apparently neither the shrimp or clams or hake have inspired, so I had to settle for something similar as oysters and into oyster sometimes we can find pearls. Here is the beautiful duet of “The Pearl Fisher” performed Pavarotti and Ghiaurov