merluza a la vascachake, basque style
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- 4 Servings
| Measure | 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 |
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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