Serves 4-8

Ingredients

2 cloves sliced garlic

15g flour

100ml white wine

500ml fish stock

juice and zest of 1 lemon

400g chopped (biggish pieces) green pepper

1 green chilli, sliced

half white onion, very thinly sliced

8 x 125g hake fillets

approximately 20 clams

garnish with chilli sauce, parsley and serve with buttered spuds

Method

1. Fry the garlic in a little oil until just beginning to brown.

2. Add the flour, cook for 1 minute.

3. Gradually add the wine to make a thick roux.

4. Add the stock and lemon.

5. Put the peppers and onion in a baking dish, pour on the sauce.

6. Now add the clams and hake (skin side up).

7. Cover and cook 7 minutes.

8. Finish under a very hot grill.

9. Garnish and serve with spuds and a little hot sauce.

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com - and make sure we can see your lovely face!