August 2006. Merluza a la Vasca

Ingredients - Serves 4

1 kilo fresh merluza (hake) cut into 4 thick steaks
salt
1 tablespoon flour
100 ml Coupage olive oil
4 cloves garlic, sliced thinly
125 ml white wine
good pinch salt
pinch black pepper
50 gm peas
100 gm clams
2 tablespoons chopped parsley
4 cooked asparagus stalks

Method

Sprinkle the salt on the fish steaks and let them sit for 15 minutes. Pat them dry and dust with the flour. Heat the oil in a frying pan or earthenware casserole dish and add the garlic and hake. Cook without browning for 2 minutes each side. Add the wine, salt, black pepper, peas and clams. Continue cooking until the fish is just flaky and the clams open. The sauce will thicken slightly. Add the parsley and asparagus, heat through and serve.

Gambas Pil Pil

Ingredients - Serves 4

100 ml Picual olive oil
4 garlic cloves, sliced thinly
4 dried chilli peppers
500 gm peeled raw prawns
teaspoon paprika picante

Method

Heat the oil, garlic and chillis in a flameproof ramekin until the oil is quite hot. Add the prawns and paprika and cook until the prawns turn pink and curl up. Serve immediately in individual, warmed ramekins with lots of crusty bread.

(This dish is often prepared in individual ramekins in which case cook the prawns for slightly less time only until they start to curl and then serve. They continue cooking at the table.)