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Tags: Appetizers, European, Fish, Italian, Mediterranean, Mollusk, Mussels, Ocean, Seafood, Shellfish
Yield: 4 servings
[edit] Ingredients
1 |
|
8 |
Garlic cloves thinly sliced |
24 |
|
4 |
|
|
(may be substituted with cod) |
½ |
cup Dry white wine |
½ |
cup Finely-chopped Italian parsley |
[edit] Preparation
Step 1 |
Place olive oil in 12-inch cazuela and place over medium heat. Add garlic and cook until golden brown. Add clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 minutes, fish will exude a white and creamy substance. Add parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cool hard cider or chacoli. |
Step 2 |
|
Step 3 |
Comments: You will need a clay casserole for this recipe. |
[edit] About Merluza A La Vasca - Hake, Basque Style
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