Hake, Basque Style (Merluza a la Vasca)

Number of Servings: 4 to 6

Ingredients:
Note: If you can't find hake, you can use cod, pollock, swordfish or other firm-textured fish.

1 cup extra virgin olive oil
flour
8 cloves of garlic, thinly sliced
4 hake steaks
1/2 cup dry white wine
1 cup of water or stock such as clam broth
8 tbsp chopped parsley
1 pkg. cooked pea
2 dozen asparagus tips (either white or green)
3 hard boiled eggs - quartered
black pepper
salt


Directions:

1) Purchase hake in fairly thick cut steaks or in fillet medallions. You can substitute hake with cod, pollock or swordfish steaks. Salt the fish and let sit for 15 minutes and then dredge in flour.
2) Pour the olive oil into a heat-proof casserole dish and place it over medium heat. Add the pieces of fish and quickly brown the fish on both sides.
3) Place in the chopped garlic and immediately the white wine.
4) Do not stir but shake the casserole while adding water until the sauce has a consistency of thick cream.
5) Add the cooked peas and garnish with the cooked asparagus tips and hard boiled eggs.
6) Season with salt, pepper and parsley and serve.

Recipe courtesy of Hispanic Kitchen member Veronica Shine.


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