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Categories:Viewed: 6 - Published at: 8 years ago
Ingredients
- 2 lbs hake or 2 lbs cod fish fillets
- 2 tablespoons olive oil, plus more if necessary
- salt, to taste
- 1/2 cup flour
- 1/2 lb medium shrimp, shelled and deveined
- 1/2 clam, scrubbed clean
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 1 lb potato, peeled and sliced thick
- crusty bread, slices to serve
Method
- Pat the fish fillets dry, season with salt on both sides. Place the flour in a shallow dish and dredge the fillet in it. Heat the olive oil in a nonstick skillet and brown the fillets for 130 seconds per side. Remove and cut in large chunks. Set aside.
- Meanwhile, cook the potato slices in salted water until tender. Drain and set aside.
- In the same skillet (add a little oil if needed), cook the onion and garlic until translucent. Add the white wine and scrape any browned bits from bottom of pan. Pass this sauce to a saucepan, preferably earthenware and add half cup of water, bring to a boil.
- Add the cleaned clams. After five minutes, add the cod pieces. After 2 or 3 minutes add the shrimp. Bring to a boil.
- When the shrimp have turned pink, check seasoning, adding more salt to taste.
- Pour the stew into a platter and garnish with the potato slices. Serve hot accompanied with the bread slices.
