Merluza a la Vasca (Basque-Style Hake with Parsley Sauce)

• 3 cloves Garlic
• 25 g Fresh parsley, flat-leaf preferred
• 3 tbsp Olive oil
• 200 ml Dry White Wine
• 300 ml Fish stock
• 2 tsp Cornflour
• 300 g Green asparagus
• 600 g Clams, fresh, live
• 700 g Hake fillet, skinless
• 1 medium Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Finely slice the garlic and roughly chop the parsley. Trim the woody ends from the asparagus, then cut into 4 to 5 cm lengths. Rinse the clams well under cold running water and discard any that are cracked or stay open when tapped.
2. Warm the olive oil in a large frying pan over a low to medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant but not coloured. Stir in most of the parsley, reserving a small handful to finish.
3. Pour in the white wine and let it bubble for 2 minutes. Add the fish stock and bring to a gentle simmer. Whisk the cornflour with 2 tbsp of the hot liquid in a small bowl, then whisk it back into the pan.
4. Add the asparagus and simmer for 3 to 4 minutes until just tender. Nestle in the hake, season with the fine sea salt and black pepper, then cover and poach gently for 6 to 8 minutes until the fish is opaque and flakes easily. Spoon the sauce over the fish once or twice as it cooks.
5. Add the clams, cover again, and cook for 4 to 6 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed. Squeeze over a little lemon juice, scatter over the reserved parsley, and serve straight away with extra lemon at the table.

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