Merluza A Lo Vasco Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
Main Ingredient

Ingredients

 Hake slices4
 Shrimp2 Dozen
 Potatoes4 Small
 Garlic cloves4 Medium
 Dried chili pepper/A dash of powdered cayenne4 Small
 Chopped parsley1 Cup (16 tbs)
 Olive oil3 Tablespoon
 Dry white wine1⁄2 Cup (8 tbs)
 Sherry4 Teaspoon
 Meat stock/Beef bouillon1⁄4 Cup (4 tbs)
 White asparagus8

Directions

Heat olive oil in a flat earthenware casserole.
Crush and mince garlic cloves.
Fry over moderate heat until golden brown.
Regulate heat so that oil is barely simmering before adding the potatoes.
These are cut in small, thin slices (rather shavings than slices) and spread over the bottom of the casserole.
Immediately put in the chili pepper or cayenne, the parsley, fish slices, and shrimp.
Jiggle the casserole to mix.
Cook for 1 minute.
Add wine, sherry, bouillon or stock, asparagus stalks, and salt to taste.
Jiggle and swirl the casserole to mix.
Within a few minutes, the bone in the middle of the fish steak will be loose, indicating that the fish is done and the dish ready to serve.
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