Merluza a la Vasca

Ingredients: 

• 4 large, firm hake steaks
• 1 small onion - finely chopped
• 1 clove of garlic - crushed
• 3 tablespoons olive oil
• 1 ½ tablespoons parsley - chopped
• 1 tablespoon all-purpose flour
• 1 cup water
• ½ cup dry white wine
• 8 small or 4 large fresh asparagus spears - cooked (or canned/frozen asparagus)
• 1 hard-boiled egg - chopped
• 1 cup peas - cooked
• 1 cup clams - well scrubbed and rinsed in several waters seasoning to taste

Put the oil into a large, flameproof, (preferably) earthenware casserole or pan and sauté the garlic and onions until soft. Add the flour and 1 tablespoon of chopped parsley and mix well. Pour in the water, stir and allow to cook for a further 5 minutes. Add the hake steaks, seasoning to taste and the wine. Bring to the boil, and then reduce heat immediately. Cover and simmer gently for about 15 minutes.
Then add the cooked asparagus spears, the peas and the clams to the casserole and allow to cook for around 5-8 minutes. Discard any clams which do not open. Before serving, garnish with the rest of the parsley and the chopped hard-boiled eggs.  

 

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