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Ingredientes
- 1 c. Extra-virgin extra virgin olive oil
- 8 x Garlic cloves thinly sliced
- 24 x Clams
- 4 x Hake steaks - (ea 1" thick) (may be substituted with cod)
- 1/2 c. Dry white wine
- 1/2 c. Finely-minced Italian parsley
Direcciones
- Place extra virgin olive oil in 12-inch cazuela and place over medium heat. Add in garlic and cook till golden. Add in clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 min, fish will exude a white and creamy substance. Add in parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cold hard cider or possibly chacoli.
- This recipe yields 4 servings as antipasto.
- Comments: You will need a clay casserole for this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 577 | |
| Calories from Fat 486 | 84% |
| Total Fat 54.93g | 69% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 56mg | 2% |
| Potassium 363mg | 10% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.35g | 0% |
| Protein 11.67g | 19% |
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