Hake is much loved in northern Spain, and it’s in season now in the UK, yet we don’t have much of a taste for it, inexplicably. ‘This hake recipe is pan-fried with cockles, asparagus, peas and mint,’ say José. ‘You can use cod or seabream instead, if hake is elusive.’ And today we’re using clams, rather than cockles – they’re slightly easier to get hold of.
‘This is my interpretation of a popular dish in Galicia and the Basque country from my new book, José Pizarro’s Spanish Flavours. It’s a nice, fresh dish, and it’s quick. In ten minutes, you have your supper.’