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Merluza a la Vasca (Basque Style Hake)
Jeff Hill, Executive Chef; SandCastle


Olive oil
6 large Hake* steaks
6 cloves garlic
1/2 onion, finely chopped
Parsley (briefly passed through a blender)
30 baby clams
6 whole prawns

For garnish:
2 eggs hard boiled, chopped
3 asparagus spears


*Hake is a white-fleshed fish of the cod family and is also known as Ling and Whiting. Good substitues are Cod, Ocean Perch, Pollock, Sea Bass and Red Snapper.

Lightly fry the hake in olive oil on both sides. Remove and reserve. To the same oil add the garlic, parsley and onion and fry gently. Add the clams and prawns and simmer with a little water until the clams open. Return the fish in the frying pan, cover and cook over low heat until tender (approximately 15 minutes). Place the hake, clams and prawns on a platter and garnish with asparagus and chopped egg.

Yield: 5 to 6 servings

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