Hake with Shrimp (Merluza a lo Vasco)
Author: Barbara Norman
Recipe type: Seafood
- 4 slices hake; thick center slices
- 2 dozen very small shrimp; cleaned and peeled
- 4 small potatoes; peeled
- 4 medium cloves garlic; peeled
- 4 pieces dried chili pepper; small pieces (or a pinch of powdered Cayenne); (either optional)
- handful chopped parsley
- 3 Tablespoons olive oil
- 1/2 Cup dry white wine
- 4 teaspoons Sherry
- 1/4 Cup meat stock or beef bouillon
- 8 white asparagus tips cooked or canned
- salt, to taste
- Heat olive oil in a flat earthenware casserole. Crush and mince garlic cloves. Fry over moderate heat until golden brown. Regulate heat so that oil is barely simmering before adding potatoes. These are cut in small, thin slices (rather shavings than slices) and spread over the bottom of the casserole. Immediately put in the chili pepper or cayenne, the parsley, fish slices, and shrimp. Jiggle the casserole to mix. Cook for 1 minute.
- Add wine, sherry, bouillon or stock, asparagus stalks, and salt to taste.
- Jiggle and swirl the casserole to mix. Within a few minutes, the bone in the middle of the fish steak will be loose, indicating that fish is done and the dish is ready to serve.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman