8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes
3 garlic cloves, finely chopped
1 small handful flatleaf parsley, finely chopped
1 small shallot, finely chopped
1 tbsp plain flour
sea salt and freshly ground black pepper
3 tbsp olive oil
150ml/5fl oz fresh fish stock
200g/7oz fresh clams, scrubbed under cold running water and debearded
4 x 180g hake fillets
200g/7oz peas
200ml/7fl oz dry white wine (ideally Txakoli)