Hake and shellfish swim
Ingredients
Instructions
- 4 hake steaks
- 400 g Clams
- 400 g Cockles
- 250 g Asparagus
- 250 g Shelled peas
- 2 spring onions
- 2 shallots
- 0.5 red pepper
- 40 g Butter
- 3 tbsp. tablespoons olive oil
- Salt
- Pepper
- Peel and slice the onions. Peel the asparagus and cut them into chunks. Heat the butter, add the vegetables, salt and pepper. Let simmer covered for 20 minutes.
- Rinse the shellfish well. Peel and chop the shallots and chilli.
- Brown them in olive oil then add the shellfish, cover. Stop cooking when they are all open. Drain and filter the cooking juice.
- Put the slices of hake in a sauté pan with the shellfish juice, simmer for 10 minutes covered. Add the shellfish and the vegetables, salt and pepper and continue cooking for 2 minutes. Serve hot.
Hake and shellfish swim
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