Ingredients to make the best Biscayan Hake:
- 250 g of fresh hake
- 50 g of clams
- 35 g shrimp tails
- 100g of flour
- 1 glass of white wine
- 0’25 L of fish stock
- 30g zucchini
- 30g carrot
- 20g garlic
- 1 egg
- 80g potato
- olive oil
- 2 studs
- salted
How to make the best Biscayan Hake:
- Heat a frying pan with a drizzle of oil over low heat. Add the chopped garlic and sauté for half a minute.
- Add the clams and prawn tails, letting them cook for a couple of minutes, until their color turns golden.
- Add the hake to the bread. Sprinkle a pinch of flour on it.
- After 2 or 3 minutes, add a splash of white wine and the fish stock.
- Sauté for 4 or 5 minutes over low heat, adding half an egg on each hake fillet and 2 asparagus in the pan.
- In another pan prepare the garnish. Add a little oil with chopped garlic and 1 minute later the zucchini and the cut and peeled carrot.
- Sauté for a couple of minutes and remove the vegetables.
- Add the peeled and sliced potato to the pan. Leave on low heat for a few minutes.
- Plate by adding the prawn tails and the clams on top of the hake and the garnish on one side
