Hake with tuna belly

Ingredients:

• 1 hake (clean, open as a book and with the fishbone removed)
• 2 cans of Conservas BayMar clams
• 2 cans of Conservas BayMar albacore tuna belly
• A few raw prawns
• 1 onion
• Chilli
• A teaspoon of paprika
• 4 or 5 garlic cloves
• 1/2 glass of cognac
• 1 tablespoon of fried tomato sauce
• fresh parsley
• ground pepper
• oil and salt

Preparation:

1. First of all, peel the prawns and chop them. We set some apart to grill them later.
2. On the other hand, we crumble the albacore tuna belly
3. We take a bowl and put in it the prawns, the tuna belly, some chopped parsley, ground black pepper and a little salt. We mix all ingredients well.
4. Once the mixture is finished, we introduce it into the open hake, close it and tie it so that it does not overfill.
5. We preheat the oven for 10 minutes to 200º.
6. Once the oven is preheated, we take a platter and put some olive oil in the bottom. We place the hake and add a splash of olive oil on top.
7. On the other hand, we put a little oil in a frying pan and, on low heat, stir-fry the onion, chopped garlic, chilli, paprika and parsley.
8. When they are ready, we add the cognac, a tablespoon of fried tomato sauce and a little salt.
9. We pour the clams and cover it.
10. We take a griddle and put a little oil. We grill the prawns with a little salt.
11. We cut the hake into slices. We can add some accompanying vegetables and aromatic leaves, such as carrot, coriander, etc.
12. We serve a slice of hake, clams, a couple of grilled prawns and the vegetables that we have chosen. Ready to enjoy!

Details:

• Serves: 4 people
• Type of recipe: main course
• Difficulty: high
• Total time of preparation: 50 minutes