Hake with langoustines and mussels

Directions

1. Remove the heads and shells from the langoustines. Cut them in half lengthwise and set aside. ≈ 8 min
2. Place the fish heads and bones in a small pot, cover with water, and bring to a boil for about 30 minutes. Then, blend and set aside to create a lobster stock. ⏱ 30 min
3. In a large saucepan, pour in a generous amount of olive oil and add the chopped garlic. Heat over low heat. Once the garlic starts to sizzle, before it browns, add the flour and mix well. ⏱ ≈ 40 min
4. Pour the in a ladle of fish stock, and once it comes to a boil, add the cod fillets, skin-side down, then season with salt. Cook for 3 minutes over low heat, then carefully turn the fillets over. ⏱ 3 min
5. Add the mussels and langoustines. Let them cook for another 4 minutes, then gently stir. ⏱ 4 min
6. Serve in individual plates or in a beautiful earthenware pot. ≈ 2 min