Hake In Almond Sauce - {Merluza Koskera}

Recipe Ingredients

4		Hake - thick center slices
		(or other white fish)
16		Clams - cleaned
3 tablespoons	45ml	Olive oil
4 tablespoons	60ml	Garlic cloves - peeled (medium)
4		Dried chili pepper - small pieces
		(or a pinch of powdered cayenne)
3 tablespoons	45ml	Flour
		Large handful Chopped parsley
1/2 cup	118ml	Dry white wine
2 teaspoons	10ml	Sherry
1/2 cup	118ml	Peas - cooked or canned
8		Asparagus
2		Hard-boiled eggs - halved lengthwise
1/4 cup	59ml	Meat stock or beef bouillon
		Salt - to taste

Recipe Instructions

Heat olive oil in a flat earthenware casserole while you crush and mince 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 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 bone in the middle of the fish steaks is loose (a very few minutes).

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.