Merluza a la vasca - hake, basque style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Extra-virgin olive oil |
| 8 | Garlic cloves; thinly sliced | |
| 24 | Clams | |
| 4 | Hake steaks -; (ea 1\" thick) | |
| (may be substituted with cod) | ||
| ½ | cup | Dry white wine |
| ½ | cup | Finely-chopped Italian parsley |
Directions
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.
Comments: You will need a clay casserole for this recipe.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A29 broadcast 02-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-05-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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