Merluza A La Vasca - Hake, Basque Style

By á-170456

Ingredients

• 1 cup extra-virgin olive oil
• 8 garlic cloves thinly sliced
• 24 clams
• 4 hake steaks, 1" thick (may be substituted with cod)
• 1/2 cup dry white wine
• 1/2 cup finely-chopped Italian parsley

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.

This recipe yields 4 servings as antipasto.