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Title: Hake With Parsley And Peas - {Merluza En Salsa Verde}
Yield: 2 Servings

Ingredients

      2 tb Olive oil
      2 md Garlic cloves; minced
      2 sl Hake, 3/4-inch thick
           (or other white fish)
     14    Small clams; cleaned
      1 tb Flour
      1 pn Salt
      3 tb Green peas - canned or
           -precooked; (heaping tbsps)
      6    White asparagus tips -
           -canned or pr
      1    Hard-boiled egg; halved
           -lengthwise
      2 tb Water
      1 tb Chopped parsley; heaping
           -tbsp

Instructions

Heat oil in a flat earthenware casserole. Fry the minced garlic cloves
slowly. Flatten fish slices to 1/2-inch thickness. Add them when garlic
has browned slightly; be certain oil is barely sizzling when fish is added.
Sprinkle salt and flour over casserole and jiggle casserole to blend.
Turn fish over. Add raw clams, sprinkle with peas, place asparagus stalks
in threes on opposite sides of the dish. Put halves of hard-boiled egg
opposite each other. Pour in 2 tablespoons water. Shake casserole gently
to blend sauce. Cover dish and cook 15 to 20 minutes or until fish is just
tender on a low fire, shaking casserole from time to time. Just before
serving, sprinkle with chopped parsley.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-22-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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