Ingredients:
1 kilo of boneless hake fillets (you can use frozen hake) · 200 gr. of naked prawns · 1 onion · 2 garlic cloves · 1 egg · 1 tablespoon of flour · Breadcrumbs · A small glass of white wine · 500 cl. of fish broth · Parsley · Olive oil · Ground black pepper · Clams.
Preparation:
· For the meatball paste, chop the hake and shrimp very finely., and mix until you get a homogeneous paste. Add the two eggs to this pasta, chopped parsley to taste and a tablespoon of breadcrumbs, and mix again. Let it rest for thirty minutes in the refrigerator and shape the meatballs into balls of about 4-5 cm passed through flour.
· Sear the meatballs until they are golden brown and sealed in a wide saucepan with a splash of olive oil.. Pick up and reserve. In that same oil, sauté the chopped onion and, when it is almost transparent, pour a splash of white wine and let the alcohol evaporate. Add the fish broth, add the meatballs and stir the casserole from the handles. As a finishing touch, Add the clams and let them cook for a minute or two until they open.. It has to be a stuck and honeyed sauce..
· We serve the dish with its succulent aroma to the sound of "Surfin'" by Ernest Ranglin accompanied by a good cold white wine and we dream that we surf all our problems on the beach.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
