Here’s the fabulous @omarallibhoy’s HAKE IN PARSLEY AND GREEN PEA SAUCE 🐟 🧄 Ingredients 75 ml extra virgin olive oil 5 garlic cloves, thinly sliced 2 tbsp plain flour 500 ml fish stock 6 sprigs flat-leaf parsley, finely chopped 150g frozen peas, defrosted 800g hake fillet or slices, cut into 4 portions 200g fresh clams or cockles, soaked and drained 2 eggs, boiled 1 small tin of white asparagus, drained sea salt and freshly ground black pepper 1. Put the olive oil and garlic in large frying pan and place over a medium heat (you want to start frying from cold so that the oil becomes infused with the garlic aroma). When the garlic starts to turn golden, add the flour and toast it for a minute or so before adding the fish stock a little at a time, stirring all the time until a smooth sauce has formed. 2. Add the hake, the chopped parsley and peas and bring to the boil. Cook the fillets for 3 minutes, shaking the pan gently to release the juices from the fish – this will make the sauce even more delicate and flavorsome. Turn the fillets over, add the clams and cook for a further 4 minutes while continue to shake the pan. 3. Add the boiled eggs cut in half and the white asparagus, let them warm through and are ready to enjoy. Salud!