Prepare one of the most traditional and famous dishes of our gastronomy, the Basque Hake.
2 cloves garlic
1 tablespoon flour
1 cup fish soup
SIGMA round dish
In the casserole, warm olive oil gently and add garlic. Season and flour the pieces of fish while garlic cooks. Remove the garlic once gilded.
Add the hake with skin side up, to prevent sticking and breaking.
Clean the clams.
Mix the flour with cold fish soup, and pour into the pot.
Gently shake the pan, so that fish moves around the pan in a circular motion. In about 3-4 minutes add the clams, and keep moving the pan, when the clams open add the chopped parsley. Move a couple of minutes and be ready to eat.