John Myers
Contents
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Ingredients
- 1,5 kilogram Freshly cut hake fish
- 10 piece Fresh prawns
- 200 g Clams
- 4 tablespoon Parsley
- 200 Milliliters White wine
- 200 Milliliters Fish stock
- 1 tablespoon Flour
- 1 piece Chilli pepper
- 1 piece Onion
- 2 piece Garlic cloves
- 3 tablespoon Olive oil
- Salt
Instructions
- Leave the clams in a small bowl with water and salt for about an hour to brush and clean. Salt the hake fillets as desired. Chop the parsley in a mortar with scissors and set aside. Peel and chop the garlic cloves. Peel and dice the onion.
- In a pan, lightly fry the cloves of garlic and then the onion and a dried chilli pepper in the olive oil. Then add a tablespoon of flour to the pan and stir everything very well so that the flour does not burn. Put a glass of white wine in the pan and let it evaporate. Then add a glass of water (or, as an alternative, fish stock) and the chopped parsley and stir everything.
- Then place the fish, clams and prawns in the pan and cook everything in the sauce thoroughly for about 8 minutes. It is recommended to turn the fish. If the clams do not rise, they should be disposed of, as it is a drawing that they are no longer edible.
- Then arrange the hake fillets, clams and prawns on the plate and pour the parsley sauce over them. If you want, you can sprinkle or decorate the plate with a little parsley.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 1.7gProtein: 12.5gFat: 5.2g
