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Add a photoServings: 4
Ingredients
- You will need a clay casserole for this recipe
- 1 c. Extra virgin extra virgin olive oil
- 8 x Cloves garlic, thinly sliced
- 24 x Clams
- 4 x Hake steaks, 1inch thick (may substitute cod)
- 1/2 c. Dry white wine
- 2 bn Italian parsley, finely minced
Directions
- Place extra virgin olive oil in 12inch cazuela and place over medium heat. Add in garlic and cook till golden. Add in clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 min, fish will exude a white and creamy substance. Add in parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cold hard cider or possibly chacoli.
- Yield: 4 servings as antipasto
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 574 | |
| Calories from Fat 485 | 84% |
| Total Fat 54.87g | 69% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 52mg | 2% |
| Potassium 326mg | 9% |
| Total Carbs 4.79g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 11.48g | 18% |
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