New| Hake with Clams | ||||||||||||||||||||||||||||||||||
| Serves : 6 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Slice the hake in steaks of 200 g each and season with salt and pepper. Saute the garlic in olive oil in an earthenware casserole, add some parsley and the hake, skin side up. Add flour, white wine and clear broth. Turn the hake. Shake the casserole gently and let the fish cook for 8 minutes. Add clams and simmer for 2 minutes. Add the hake cheeks and cook briefly. Add a sprinkling of fresh chopped parsley at the last minute and serve in the casserole. |
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