| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Basque |
|
4 |
Servings |
INGREDIENTS
|
|
You will need a clay casserole for this recipe |
| 1 |
c |
Extra virgin olive oil |
| 8 |
|
Cloves garlic; thinly sliced |
| 24 |
|
Clams |
| 4 |
|
Hake steaks; 1inch thick (may substitute cod) |
| 1/2 |
c |
Dry white wine |
| 2 |
bn |
Italian parsley; finely chopped |
INSTRUCTIONS
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 MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998
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