Merluza a la vascachake, basque style

4 Servings

Ingredients

Quantity Ingredient
You will need a clay casserole for this recipe
1 cup Extra virgin olive oil
8 Cloves garlic; thinly sliced
24 Clams
4 Hake steaks; 1inch thick (may substitute cod)
½ cup Dry white wine
2 bunches Italian parsley; finely chopped

Directions

Place olive oil in 12inch 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.

Yield: 4 servings as antipasto

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A29 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 15, 1998

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