RECETAS Y COCINA

Ingredients

• 4 loins of hake (200 g)
• 4 cloves of garlic
• Olive oil
• 16 clams
• 1 tin of asparagus
• Chopped parsley
• Flour

Preparation

Chop the garlic finely and put into an earthenware dish with oil over the heat.

Meanwhile, slightly dredge the hake loins with flour and when the oil is warm, add to the dish along with the clams.

Cover the dish for a few moments and add the asparagus with its juice.

Cover the dish again for a couple of minutes more.

Add the parsley and move the casserole dish slightly but constantly for 3 or 4 minutes.

Then put the lid on again and remove the stew from the heat, leaving it to rest for a minutes before serving.

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