Ingredients for 4 people: 4 200 g sides of hake 4 cloves of garlic olive oil 16 clams 1 tin of asparagus chopped parsley flour
Dice the garlic very finely and place in an earthenware dish with the oil over a flame. At the same time, lightly coat the lomos de hake in flour and when the oil is warm, add them to the pan along with the clams. Cover the earthenware dish for a few moments and add the asparagus and its juice. Cover the dish again for another few minutes.Add the parsley and gently but continuously move the dish from side to side for 3 or 4 minutes. Then cover the dish again and remove the stew from the flame, leaving it to stand for a few minutes before serving.