Hake with Parsley and Peas (Merluza en Salsa Verde)
Author: Barbara Norman
Recipe type: Seafood
- 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
- 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.
- Sprinkle salt and flour over casserole and jiggle casserole to blend.
- 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