Sea bass with clams in cava recipe

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:

1. The sea bass is cleaned, filleted and seasoned with salt; then it is passed through flour and browned in a frying pan.
2. Once golden, it is transferred to a clay pot with a little sauce underneath, and the clams and potatoes are arranged around it.
3. Cover with the rest of the sauce and place in the oven for 10 minutes.
4. 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.
5. Sauté for 15 minutes over low heat and then add the flour.
6. 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.
7. If necessary, add a little fish stock.
8. It is served very hot, with asparagus and chopped parsley on top.