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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...
Tiempo de preparaciĆ³n 25 min
Tiempo total 25 min
Plato Hake
Cocina San Sebastian
Raciones 4 comensales

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

ElaboraciĆ³n paso a paso
 

  • 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.)