Preparation: 45 minutes
Cooking time: 1 hour 20 minutes
1 1-2 kg hake in 180 g chunks prepared by the fishmonger, 1 shallot, 200 g cockles, 100 ml white wine, 1 lemon confit, For the Basque sauce, 100 g Anglet peppers, 100 g onions, 30 g garlic, 1 kg tomatoes, Olive oil, Thyme and bay leaves, Salt and pepper, Espelette pepper
Keep the hake refrigerated. Prepare the sauce. Chop the peppers. Peel and finely chop the onions. Peel and crush the garlic and dice the tomatoes. Pour 2 soupspoons of olive oil into a cast iron cooking pot, heat it and add the peppers, onion and garlic. Brown for 7 to 8 minutes.
Add the thyme and bay leaf, followed by the diced tomatoes. Season with salt and pepper. Simmer for 1 hour 10 minutes. Peel and chop the shallot. Heat the cockles in a saucepan with the shallot and white wine until they open.
Lightly fry the hake for 3 to 4 minutes in a pan with a soupspoon of olive oil, skin side first. Quarter the lemon confit.
Arrange the hake slices and cockles on the plates. Pour on the Basque sauce and add a quarter of a lemon to each plate.