3-1/4 lbs whole fresh hake, cut into crosswise steaks
2 tbsp flour
1/2 cup olive oil
6 cloves garlic, sliced crosswise
2/3 cup white wine
1/2 tsp salt
5 oz clams
A few peeled prawns (shrimp)
2 tbsp chopped parsley (optional)
6 spears of white asparagus from Navarre
1 hard-boiled egg, sliced
Salt the fresh fish steaks and let them sit for 15 minutes. Then pat dry and dust them with the flour.
Heat the oil in an earthenware cazuela or frying pan. Add the sliced garlic and the pieces of hake. Let them cook, without browning, in the oil for 2 minutes on each side. Then add the wine, salt, clams, and, if desired, a few prawns. Cook the fish, shaking and rocking the casserole, until the fish is just flaky and clam shells opened. The sauce should be somewhat thickened. Add the chopped parsley and garnish with the asparagus and sliced egg.
Recipe courtesy of Spain GourmeTour magazine