1. Put the clams in cold salted water for 30 minutes so they release any sand; discard any that are open or broken. Season the hake steaks lightly with salt.
2. In a wide shallow pan, gently cook the finely chopped garlic in the olive oil over low heat for 1-2 minutes until fragrant, without browning.
3. Sprinkle in the flour, stir for half a minute, then gradually pour in the white wine and fish stock, stirring constantly to make a smooth, lightly thickened sauce.
4. Stir in three quarters of the parsley and lay the hake in the sauce skin-side up; scatter the clams around.
5. Cover and simmer gently for 5-7 minutes, shaking the pan in circles now and then so the gelatine from the fish thickens the sauce; it's ready when the clams have opened and the fish is cooked (discard any clams that stay closed).
6. Sprinkle with the remaining parsley and serve in the pan with boiled potatoes or bread.
Tip: Don't stir the fish with a spoon – shaking the pan thickens the sauce, whereas a spoon breaks up the delicate flesh.
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