Cornish hake with wild samphire, vine tomatoes and clams

This show-stopper recipe looks sensational but is curiously easy, relying very much on the quality of its ingredients. The gorgeous wild marsh samphire was sourced from Forage Box, who deliver a selection of wild/foraged ingredients to you in taster-sized portions, perfect for incorporating in cooking whether it be the samphire (below) or fresh wild garlic to add into homemade pesto. Source hake fillets from a reliable fishmonger (I used Waitrose Cornish in this recipe), where you can also find packets of samphire when in season.


  • 3 cloves garlic, sliced finely

  • 270g vine cherry tomatoes, sliced in half

  • 1 tbsp plain flour

  • 100ml dry white wine

  • approx 1kg of hake, sliced into smaller fillets (skin left on)

  • 500g white clams (can be frozen, cooked or raw - these are great)

  • 90g samphire, stalks removed and washed thoroughly

  • olive oil

  • salt and pepper

(Serve with roast potatoes and a green bean salad or similar)


  1. If your clams are frozen, defrost them thoroughly by placing the packet in a sink full of cool water until completely thawed. Alternatively leave in the fridge for 24 hrs before cooking. Scrub and rinse thoroughly then set aside for cooking later.

  2. Prepare the samphire by picking the small stems, removing any stalks and rinsing thoroughly. Heat a pan of boiling water and blanch for 3 minutes until tender. Drain and set aside for the garnish later.

  3. Prepare fish by chopping into large fillets/chunks, place in a pyrex dish and salt. Leave for several minutes.

  4. Heat a large saucepan with lid on a medium-high heat and add a tbsp of olive oil, add garlic and cook until garlic barely starts to color. Add the sliced tomatoes and cook for 1-2 minutes. Add flour and cook, stirring for 30 seconds. Add wine, cook 30 seconds Lower heat and simmer about a minute. Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open (or for less time if already cooked). When the clams open and the fish is cooked (starting to flake and opaque) remove from the heat and scatter with the samphire.

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