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HAKE IN PEPPERY WINE SAUCE (MERLUZA EN SALSA DE VINO PICANTE)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

HAKE IN PEPPERY WINE SAUCE (MERLUZA EN SALSA DE VINO PICANTE)

HAKE IN PEPPERY WINE SAUCE (MERLUZA EN SALSA DE VINO PICANTE). Alimento Base: Hake, Heat olive oil in a flat earthenware casserole while you crush and mince the garlic cloves. Fry them until golden brown. Regulate heat so that oil is just barely...
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Tiempo de preparación 25 minutos
Tiempo Total 25 minutos
Raciones: 4 comensales
Plato: Hake
Cocina: San Sebastian
Ingredients Method

Ingredientes
  

  • 4 thick center slices of hake or other white fish
  • 16 clams cleaned
  • 3 TB olive oil
  • 4 medium garlic cloves peeled
  • 4 small pieces of dried chili pepper or a pinch of powdered cayenne
  • 3 TB flour
  • a large handful of chopped parsley
  • 1 cup dry white wine
  • 2 tsp sherry
  • 1/2 cup cooked peas
  • 8 stalks asparagus
  • 2 hard-boiled eggs cut lengthwise
  • 1/4 cup meat stock or beef bouillon
  • Salt to taste

Method
 

  1. Preparation
  2. Heat olive oil in a flat earthenware casserole while you crush and mince the garlic cloves.
  3. Fry them until golden brown.
  4. Regulate heat so that oil is just barely sizzling.
  5. Add chili pepper or cayenne, flour, parsley, fish, and clams in rapid succession.
  6. Jiggle casserole once to mix and cover it. One minute later, shake casserole again and turn fish over.
  7. One minute later, add white wine, sherry, and bouillon. Shake casserole to blend.
  8. Pour in peas, arrange asparagus in pairs, and place halves of hard-boiled eggs decoratively in casserole. Salt to taste.
  9. Shake and swirl to mix.
  10. Cook until the bone in the middle of the fish steaks is loose (a very few minutes.)