Remove the skin from the onion and the garlic clove and cut into very fine cubes. Clean and finely dice the carrot and celery. Cut the peppers lengthwise and scrape out the seeds. Brush the clams thoroughly under cold running water, remove any sand or lime residue, and discard any that have been opened to be on the safe side, as they may be spoiled.
Heat the oil in a very large frying pan, in which the fish and the mussels should later have enough space. Sauté the onion, garlic, carrot and celery cubes until light. Stir in the coriander, mint and pepperoni halves. Pour in the Madeira wine and cook until reduced by half. Season the hake fillets with salt and season with pepper, place in the frying pan, cook for 2-3 minutes on one side and turn to the other side. Add the clams. Close the frying pan with a lid and continue cooking until the clams have opened (remove closed specimens).
Chop a lid from the tomatoes. Mix the diced onion, parsley, garlic and breadcrumbs together and spread evenly on top of the tomatoes. Sprinkle with small flakes of butter, season with salt and pepper. Place under the heated grill and gratinate.
Divide the hake fillets evenly with the mussels and the sauce on plates and arrange the gratinated tomatoes on top. Al
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