Grilled Hake with a Parsley and Clam Risotto

Finely chop and peel the shallots, put in a pan with a tablespoonful of olive oil over a medium heat, and soften without browning. Take off the heat.

Meanwhile cut the Hake steaks into two, removing the bone to form four tranches  Picture  . Wash the clams in a colander under a cold tap, put in a saucepan, cover with a glass of white wine, and simmer covered for two or three minutes  Picture  . Discard any clams that do not open, separate the remainder so that they are on the half shell  Picture   retaining the cooking liquor.

Stir the rice into the shallots, add the clam cooking liquor and simmer. Top this up from time to time with vegetable/fish/chicken stock as preferred by you to make a risotto.

Lightly oil some foil and lay on a grill dish. Paint the Hake tranches with olive oil and season with salt and pepper. Grill initially skin down for a few minutes, turn over and finish grilling until the fish is nicely coloured but the fish is still tender.

Meanwhile finely chop the parsley. When the risotto is ready stir in the parsley and clams, and season with salt and a squeeze or to of lemon juice. Put the risotto on to serving dishes, put the Hake on top, and serve  Zoom  .