My favourite place for seafood is without question, the west coast of Scotland, particularly Oban, it’s just wonderful, this recipe is so simple, using, as you’ll all be aware, the fantastic hake, and really whatever splendid shellfish you have to hand, clams, mussels, scallops, langoustines………. the list is endless 
This recipe will serve 2 people 

Takes about 15 minutes to prepare 

And only takes 15 minutes to cook!
Shopping list 

2 thick Hake fillets 

A good splash of rapeseed oil 

1 celery stick finely chopped 

1 onion finely chopped 

1 fennel bulb thinly sliced 

1 carrot finely chopped 

2 garlic cloves crushed 

1 tin of good quality chopped tomatoes 

150 ml of white wine 

150ml good quality fish stock 

A good pinch of saffron 

A selection of shellfish, mussels, clams, soft shell crab etc your choice, make sure they’re clean 


1. Pre heat your grill to medium hot 

2. Rub the oil over the hake and season with salt ( no pepper as this will burn)

3. Place onto a baking tray and under the grill, low down so not to over cook 

4. Now sweat off the vegetables in a pan until nicely softened 

5. Now add the garlic and tomatoes, pour in the wine and stock

6. Bring gently to the boil

7. Add the saffron and your choice of shellfish 

8. Cook for 3 minutes only! No more or the shellfish will be over cooked 

9. Spoon the shellfish broth into bowls and top with the hake fillet 

10. Serve immediately with some crusty breads 

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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