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Merluza Koskera (Hake In Almond Sauce)

Taste.of.Spain's picture
Ingredients
  Hake slices 4
  Olive oil 3 Tablespoon
  Clams 16
  Oil 3 Tablespoon
  Garlic 4 Clove (20 gm)
  Dried chili 4 Small
  Cayenne pepper To Taste
  Flour 3 Tablespoon
  Chopped parsley 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Sherry 2 Teaspoon
  Cooked peas 1⁄2 Cup (8 tbs)
  Asparagus stalks 8
  Hard boiled eggs 2
  Meat stock/Beef bouillon 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

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

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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