Hake Loins with Mussels and Clams: A Classic Seafood Dish with a Sophisticated Twist

Today, we bring you a recipe from Martín Berasategui that captures the essence of the sea in every bite: Hake loins with Mussels and Clams. This dish is a tribute to the traditional coastal flavors, transformed by the technique and refinement of a chef with 12 Michelin stars.
With this recipe, we invite you to enjoy a fresh seafood classic, where the tenderness of cod is combined with the intensity of mussels and clams, all wrapped in a silky champagne sauce that elevates the dish to a gourmet level. And the best part? You can have it ready in just 25 minutes.

Ingredients for 4 people

• 4 hake loins, 200 g each
• 24 fresh mussels
• 20 clams
• 1 garlic clove
• 1 fresh chili pepper
• 16 g of flour
• 200 g of champagne (or sparkling white wine)
• 100 g of water
• 15 g of chopped fresh parsley
• Extra virgin olive oil
• Salt to taste

Step-by-Step Instructions

1. Prepare the aromatic base: Heat a tablespoon of olive oil in a large pan. Add the sliced garlic and finely chopped chili, letting them infuse their flavors into the oil without allowing them to brown.
2. Create the sauce: Add the flour to the pan and cook briefly, allowing it to lose its raw flavor while avoiding browning. Then, pour in the champagne and let it reduce for a few minutes, allowing the sauce to thicken and concentrate. Add the water and reduce for another two minutes to intensify the flavor.
3. Cook the mussels and clams: Add the mussels to the sauce and cook until they open. Remove them from the pan, separate the meat from the shells, and set aside. Next, place the clams in the same sauce, allowing them to slowly open as the cod begins to cook.
4. Cook the hake: Place the hake fillets skin-side up in the pan, cooking them gently for about 3 minutes. Then, carefully flip them, allowing them to finish cooking as the clams fully open.

Finishing and Presentation

Once the hake is perfectly cooked and the clams have fully opened, add the reserved mussels back into the pan. Drizzle the dish with freshly chopped parsley and a splash of extra virgin olive oil to add shine and freshness.
Chef’s Tip: A foolproof trick is to choose cod fillets that are plump and moist, with no dry edges, to ensure the final dish looks lustrous. This guarantees the cod retains its perfect texture and moisture while cooking.

Tips and Tricks

• The champagne touch: While champagne adds a sophisticated touch to the recipe, you can opt for a good sparkling white wine or even a dry white wine if you prefer a milder, less bubbly flavor.
• Suggested pairing: This seafood dish pairs beautifully with a dry white wine, such as an albariño or a young chardonnay, which will enhance the fresh flavors of the fish and shellfish.

Nutritional Benefits

In addition to being a delight for the palate, this dish—featuring hake, mussels, and clams as the main ingredients—is low in calories, nutritious, rich in high-quality protein, and low in saturated fats, making it perfect for any type of diet. It’s rich in Omega-3 fatty acids, which are beneficial for cardiovascular health, helping to reduce cholesterol and inflammation. It also contains B vitamins, such as B12, which contribute to the proper functioning of the nervous system, as well as minerals like phosphorus, selenium, and potassium, which support bone health and electrolyte balance, and iron, zinc, magnesium, and iodine, which are essential for red blood cell production, immune system maintenance, and thyroid health. Prepare this classic seafood dish at home.