Ingredients – serves 2 – The Food of Spain loc 5394
- 250gms asparagus
- clams – optional
- 3 garlic cloves – this was too much if you don’t cook the garlic enough!
- 0.25 cup of olive oil – frankly this was too much
- 1.5 teaspoons all-purpose flour
- 2 tablespoons finely chopped flat leaf parsley
- 2 hake steaks, 180-200gms each
Cook the asparagus in boiling salted water until tender; drain reserving a cup of the cooking water.
Stir the garlic in the oil in a large pan over low heat for a few seconds, do not let brown; add the flour and stir for a few minutes; add the parsley and then gradually add the reserved cup of asparagus cooking water stirring while the sauce thickens.
Add salt and simmer gently for about 8 mins until the sauce thickens a little more.
Put in the fish steaks and swirl so as to move the steaks around – liquid from the fish may help thicken the sauce. After 5 mins turn the steaks over, then add the asparagus and heat for another five minutes until the fish begins to flake and hence is done.
Variations: use peas instead of asparagus; add clams half way through and cover and steam.
Here is an alternative Spanish recipe with on asparagus, more clams, white wine and less olive oil but some more flour; garlic is cooked at a higher heat, parsley is added at the end and the clams are taken out one by one as they actually open up so as not to overcook!