Serve everything in one large dish and allow people to help themselves. You can also add sauted kale or cabbage, or even a bit of diced bacon. If you have trouble sourcing sustainable hake, you can use pollock or any other responsibly sourced white fish instead.
50ml olive oil
1 shallot, sliced
2 cloves garlic, crushed
2 sprigs of thyme
150ml white wine
4 hake fillets, about 110g each
200g mixed wild mushrooms, sliced if necessary
1 tbsp chopped parsley
Place the cockles in a large bowl, cover with water and soak for at least 30 minutes to remove any grit. Put a splash of oil in a pan on a medium heat. Add the shallot, garlic, thyme and cockles. Cook for two minutes, stir, add the wine, then place a lid on the pan and cook until the cockles open up. This should take about four minutes.
Drain the juice and leave to one side. Discard any unopened cockles. Leave the opened cockles in the pan.
Add a splash of olive oil to a non-stick pan on a medium heat. Season the fish and fry, skin-side down, for three minutes for a crispy skin. Turn the fish, leave for 30 seconds, then flip back on to the skin side for a further two minutes.
Remove fish, wipe the saute pan, add a dash of oil and saute the mushrooms for a couple of minutes.
Add the cockles and juice to the mushrooms, heat through, then pour into a serving bowl, placing fish on top. Garnish with parsley to finish.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett