Looking to impress this Christmas? José Pizarro’s hake with clams, tomatoes and indulgent Cinco Jotas acorn-fed Iberian Ham makes a mouth-watering feast
• 200g clams
• 50g Cinco Jotas jamón
• 1 onion, finely chopped
• 2 garlic cloves, finely sliced
• 400 g ripe tomatoes, deseeded and diced
• 1 red chilli pepper, finely chopped
• 4 x 175 g fillets of hake, skin on, pin-boned
• 1 litre vegetable stock
• 1 handful flat leaf parsley, finely chopped
• 1 tbsp capers
• Extra virgin olive oil
1 Clean the clams under cold running water and discard any that aren’t closed.
2 Heat a heavy-based pan over high heat. Fry the onion and garlic and cook for seven minutes until softened. Add the jamón, tomato and chilli and season well. Pour over the hot stock, bring to the boil, then lower to a brisk simmer.
3 Add the hake, skin side up. Cover and cook for 6 minutes until the flesh is opaque.
4 Towards the end of cooking the hake, add the clams, cover and allow the clams to steam open. Remove the lid when all the clams have opened, season to taste then add the capers and parsley. Serve, discarding any clams that haven’t opened.
Recipe courtesy of José Pizarro in partnership with Cinco Jotas