Hake with asparagus and peas

Ingredients for 4 servings:

• 4 fish fillets (hake fillet, 200 g each)
• 250 g mussels (clams), cleaned
• 4 shrimp(s)
• 200 g asparagus, white, cooked, fresh or from a jar
• 200 g peas, green, cooked (frozen or from a can)
• 5 tbsp olive oil
• 1 shallot(s), finely chopped
• ⅛ liter white wine
• 4 cloves garlic, finely chopped
• 2 eggs, hard-boiled, halved
• n. B. Flour for turning
• salt and pepper
• some broth (fish broth, possibly with fish stock cubes)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Merluza a la vasca

Wash the hake, pat dry, season with salt, and let it rest for a while. Coat it in flour, shaking off any excess flour. Heat the olive oil in a high-fat pan and sauté the garlic and shallot until translucent. Add the fish and sear briefly on both sides. Place the prawns in a small pot of hot fish stock until browned, then remove and add to the fish slices (you can use the stock later). Pour in the white wine and fish stock and add the clams. Cover and cook over low heat for 10 minutes, shaking the pan several times. Carefully stir in the peas and asparagus and heat briefly in the sauce. Season with salt and pepper. Garnish with the halved, boiled eggs before serving.