Hake With Parsley And Peas - (Merluza En Salsa Verde)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Garlic cloves - minced (medium)
2		Hake - 3/4-inch thick
		(or other white fish)
14		Clams - cleaned (small)
1 tablespoon	15ml	Flour
1		Salt
3 tablespoons	45ml	Green peas - canned or precooked - (heaping tbs)
6		White asparagus tips - canned or precooked
1		Hard-boiled egg - halved lengthwise
2 tablespoons	30ml	Water
1 tablespoon	15ml	Chopped parsley - heaping tbsp

Recipe Instructions

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.

Source:
Barbara Norman

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