Merluza A Lo Vasco
|Garlic cloves||4 Medium|
|Dried chili pepper/A dash of powdered cayenne||4 Small|
|Chopped parsley||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Meat stock/Beef bouillon||1⁄4 Cup (4 tbs)|
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 the 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 the fish is done and the dish ready to serve.