Hake with Parsley and Peas (Merluza en Salsa Verde)
Author: Barbara Norman
  • 2 Tablespoons olive oil
  • 2 medium cloves garlic; minced
  • 2 slices hake, 3/4-inch thick (or other white fish)
  • 14 small clams; cleaned
  • 1 Tablespoon flour
  • 1 pinch salt
  • 3 Tablespoons green peas - canned or precooked; (heaping Tablespoons)
  • 6 white asparagus tips - canned or pre-cooked fresh
  • 1 hard-boiled egg; halved lengthwise
  • 2 Tablespoons water
  • 1 Tablespoon chopped parsley; heaping Tablespoon
  1. Heat oil in a flat earthenware casserole. Fry the minced garlic cloves slowly. Flatten fish slices to 1/2-inch thickness. Add them when garlic has browned slightly; be certain oil is barely sizzling when fish is added.
  2. Sprinkle salt and flour over casserole and jiggle casserole to blend.
  3. Turn fish over. Add raw clams, sprinkle with peas, place asparagus stalks in threes on opposite sides of the dish. Put halves of hard-boiled egg opposite each other. Pour in 2 tablespoons water. Shake casserole gently to blend sauce. Cover dish and cook 15 to 20 minutes or until fish is just tender on a low fire, shaking casserole from time to time. Just before serving, sprinkle with chopped parsley.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/hake-with-parsley-and-peas-merluza-en-salsa-verde/5239/