Ingredients to make Sea Bass with clams in cava:
- 1 1/4 kg of sea bass
- 400 grams of clams
- 1 clove garlic
- salted
- 2 sprigs of parsley
- 4 stud
- 200 gr of potato teaspoon
- dig willow
- 1/4 of L of oil
- 1 bay leaf
- 1/4 of chili
- 2 onion
- 1 green pepper
- 50 grams of flour
- 1/2 glass of brandy
- 1/4 of L of cava wine
- 50 grams of butter
How to make Sea bass with clams in cava:
- The sea bass is cleaned, filleted and seasoned with salt; then it is passed through flour and browned in a frying pan.
- Once golden, it is transferred to a clay pot with a little sauce underneath, and the clams and potatoes are arranged around it.
- Cover with the rest of the sauce and place in the oven for 10 minutes.
- Preparation of the sauce: in a frying pan, pour the oil, to fry the garlic with the bay leaf and the chili; when the garlic has browned a little, add the onion and the finely chopped pepper.
- Sauté for 15 minutes over low heat and then add the flour.
- Let the whole cook for 5 minutes and flame with the brandy and cava, before adding the butter and the water from the previously opened clams.
- If necessary, add a little fish stock.
- It is served very hot, with asparagus and chopped parsley on top.
