HAKE WITH CLAMS AND HAZELNUTS
* 4 hake fillets
* 1/2 leek
* 4 strips of roast pepper
* 2 spoonfuls of tomato sauce
* A handful of Borges hazelnuts
* 100gr baby clams
* Borges Extra Virgin Olive Oil
Paso a pasoCut the leek in julienne and fry it lightly. Coat the hake fillets with flour and place them in the saucepan with the leak. Add some tomato sauce, the roast pepper strips, the clams and cover with slightly with water. Bring to the boil.
Crush the hazelnuts with a mortar and put them in the saucepan. Cook for another 5 minutes and it is ready to serve.
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