Preparation:
Place olive oil in 12-inch cazuela and place over medium heat. Add garlic and cook until golden brown. Add clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 minutes, fish will exude a white and creamy substance. Add parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cool hard cider or chacoli.
Comments: You will need a clay casserole for this recipe.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A29) |
