Recipe - Merluza A La Vascachake Basque Style

You will need a clay
casserole for this recipe
1 cup Extra virgin olive oil
8 Cloves garlic; thinly cut or sliced up
24 Clams
4 Hake steaks; 1inch thick
(may substitute cod)
One half cup Dry white wine
2 bn 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 MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998