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

Ingredients

  • 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

Preparation

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 sizzling.

Add chili pepper or cayenne, flour, parsley, fish, and clams in rapid succession.

Jiggle casserole once to mix and cover it. One minute later, shake casserole again and turn fish over.

One minute later, add white wine, sherry, and bouillon. Shake casserole to blend.

Pour in peas, arrange asparagus in pairs, and place halves of hard-boiled eggs decoratively in casserole. Salt to taste.

Shake and swirl to mix.

Cook until the bone in the middle of the fish steaks is loose (a very few minutes.)

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Author

Características

  • Alimento base: Hake
  • Dificultad: Easy
  • Tiempo preparación: 25 min.
  • Comensales: 4
  • Estacionalidad: Todo el Año
  • País: Spain
  • Comunidad: Euzkadi
  • Típica de: San Sebastián
  • Provincia: Guipuzcoa
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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