Hake with cava

Step by step

1. Before starting with the recipe we recommend you to place the clams in a container with cold water and a little salt so that they loosen any soil they may have. Also peel the prawns, remove the intestine and save them for later.
2. On the other hand, finely chop the leek and the garlic clove.
3. In a saucepan, pour a splash of extra virgin olive oil and fry the leek and garlic. Cook over low heat until the leek is very soft, for about 25 minutes. Don’t forget to add a pinch of salt.
4. Then add the tablespoon of flour and cook it for 2 or 3 minutes.
5. Now raise the heat a little, add our delicious Segura Viudas Brut Reserva cava and let the alcohol evaporate, this step gives it an exquisite touch.
6. When it no longer smells of alcohol, add the fish broth and a touch of pepper. Let the sauce reduce a bit.
7. Blend the sauce with a blender or a food processor until it has a fine and homogeneous texture.
8. Return the sauce to the saucepan you were using and, when it has warmed up again, add the pieces of hake. Cook them over low heat and preferably with the lid of the pot on.
9. When the hake is 3 or 4 minutes away from being ready, add the prawns and clams. Cover again. When the clams have opened, the dish is ready. If there are any clams that won’t open, discard them; it’s in bad condition.
10. Finally, move the pan a little so that the sauce binds together, check the salt level and sprinkle a little chopped parsley.

By following these simple steps, you will have your delicious dish of hake with cava ready. From Segura Viudas we recommend pairing it with our elegant Segura Viudas Reserva Heredad. Cheers!