Ingredients (for four people):
4 fresh hake loins · Parsley · ½ onion. · 100 gr. peeled shrimp 100 gr. of clams · A tablespoon of flour · Salt · Olive oil · 2 garlic cloves.
Preparation:
· Soak the clams with water and salt so that they release any sand they may have..
· In a large, low pot, Heat a splash of oil while chopping the onion and garlic.. Sauté the garlic, before it browns, add the chopped onion, and sauté everything together until the onion begins to become transparent., time to add a generous tablespoon of flour. Stir well until lumps are eliminated.. Add chopped parsley, peeled shrimp and clams cleaned of sand, and stir well. Pour a glass of water, Adjust the salt and bring to a boil until the sauce thickens..
· Finally, cut the hake into cubes of about 5 centimeters and add to the pot. Let it cook for a couple of minutes and remove from the heat so that it does not dry out too much and remains juicy..
· You can also add some cooked peas to the sauce.
· A good way to eat fish, with a traditional and simple recipe to dip bread and cover the plate.
· While we prepare such a succulent dish we can listen to a pop classic like Elvis Costello with his “I can't stand up for falling down”, a topic that will make us move our feet and soul. and why? Well because it reminds us of vacations.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
