Hake & Mussels in a white wine sauce

This lovely dish is inspired by the Basque country in northern Spain.

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Ingredients

Peel and finely chop the garlic cloves and shallot. Clean the mussels.
In a large frying pan for which you have a lid, heat the oil on a medium heat.
Fry the garlic and shallot for three or four minutes, until lightly golden. Add the plain flour, cook, stirring, for about two minutes, then slowly stir in the white wine and cook for another two minutes.
Pour in the fish stock bit by bit, stirring well between each addition, until you have a smooth, silky sauce.
Season the hake fillets then gently poach them in the sauce for 5 minutes, or until cooked through.
Add the frozen peas and mussels, cover the pan and leave for two or three minutes. until the mussels open (discard any that do not).
To finish, add the chopped parsley, simmer for a minute, just to warm through, then season to taste and serve with the toasted sourdough bread.