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Merluza En Salsa Verde

Taste.of.Spain's picture
Ingredients
  Olive oil 2 Tablespoon
  Hake slices/Other white fish 2 , 3/4"
  Clams 14 , small sized
  Flour 1 Tablespoon
  Salt 1 Pinch
  Green peas 3 Tablespoon, canned or precooked
  White asparagus tips 6 , canned or precooked
  Hard boiled egg 1
  Water 2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Heat oil in a flat earthenware casserole.
Fry minced garlic cloves slowly.
Flatten fish slices to 1/2" 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 dish.
Put halves of hard-boiled egg opposite each other.
Pour in 2 tb water.
Shake casserole gently to blend sauce.
Cover dish and cook 15-20 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 Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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