Merluza En Salsa Verde Recipe
This Merluza En Salsa Verde recipe is totally satisfying, Guaranteed! If your crave for High Protein dishes then check out this delicious Merluza En Salsa Verde. This Merluza En Salsa Verde when served as a Main Dish will bring happiness in your dining room. If there is one Spanish dish that is unanimously regarded as the best in flavor, it is this Merluza En Salsa Verde. The marriage of the amazing flavors of Seafood with other ingredients is the secret to this Merluza En Salsa Verde. All you have to spend less than 25 minutes to prepare Merluza En Salsa Verde. If you like this recipe of Merluza En Salsa Verde, please share with friends and family through popular networking sites.
Ingredients
2 tb olive oil 2 medium garlic cloves, minced
2 thick (3/4 ") slices of hake or other white fish
14 cleaned small clams
1 TB flour
A pinch of salt
3 heaping TB green peas, canned or precooked
6 white asparagus tips canned or precooked
1, hard-boiled egg cut in half lengthwise
2 TB water
1 heaping TB chopped parsley
Directions
Heat oil in a flat earthenware casserole.
Fry minced garlic cloves slowly.
Flatten fish slices to 1/2" thickness.
Add them when garlic has browned slightly; be certain oil is barely sizzling when fish is added.
Sprinkle salt and flour over casserole and jiggle casserole to blend.
Turn fish over.
Add raw clams, sprinkle with peas, place (asparagus stalks in threes on opposite sides of dish.
Put halves of hard-boiled egg opposite each other.
Pour in 2 tb water.
Shake casserole gently to blend sauce.
Cover dish and cook 15-20 minutes or until fish is just tender on a low fire, shaking casserole from time to time, just before serving, sprinkle with chopped parsley.
Fry minced garlic cloves slowly.
Flatten fish slices to 1/2" thickness.
Add them when garlic has browned slightly; be certain oil is barely sizzling when fish is added.
Sprinkle salt and flour over casserole and jiggle casserole to blend.
Turn fish over.
Add raw clams, sprinkle with peas, place (asparagus stalks in threes on opposite sides of dish.
Put halves of hard-boiled egg opposite each other.
Pour in 2 tb water.
Shake casserole gently to blend sauce.
Cover dish and cook 15-20 minutes or until fish is just tender on a low fire, shaking casserole from time to time, just before serving, sprinkle with chopped parsley.
