Slowly a pan with a splash of oil. Add the chopped garlic and saute for half a minute.
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| Ingredients to do the best hake to the Biscay: |
| 250 g of fresh hake 50 g of clams. from garlic 1 egg 80 g of potatoes olive oil 2 asparagos salt |
Ingredients to do the best hake to the Biscay:
2. Add the clams and shrimp tails allowing them to be made for a couple of minutes, until its color turns golden.
3. Add the hake to the pan. Sprinkle a pinch of flour on it.
4. After 2 or 3 minutes, incorporate a splash of white wine and the fish fumet.
5. Say for 4 or 5 minutes over low heat, adding half eggs on each hake fillet and 2 asparagus to the pan.
6. In another pan prepare the garrison. Add some oil with chopped garlic and 1 minute later the zucchini and the carrot cut and peeled.
7. Say a couple of minutes and remove the vegetable.
8. Incorporate the potato peeled and cut into slices to the pan. Leave over low heat for a few minutes.
9. Site adding the prawns of prawns and clams on hake and garrison on a side.
