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José Pizarro's Recipe for Hake with Clams, Chorizo and Manzanilla
Ingredients
  • 2 tbsp olive oil
  • 1 banana shallot, peeled and finely sliced
  • 100g cooking chorizo, chopped into small cubes
  • Sea salt and black pepper
  • 4 x 200g hake fillets
  • 1kg live clams, cleaned
  • 125ml manzanilla
  • 1 handful flat-leaf parsley, finely chopped
  • Crusty bread, to serve
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