Koskera Hake

Technical stages for Koskera Hake :

• Leave the clams in salted water to clean them. Rinse under running water. Keep in the fridge (by putting them in salted water, the clams will open and release the sand they might have kept and that is uncomfortable to eat).
• Clean and scrub the mussels. Throw away the open or dead ones. Rinse thoroughly under running water. Keep in the fridge.
• Chop finely the garlic and parsley.
• Boil the peas and asparagus.
• In a terracota (or paella pan), heat up a bit of olive oil.
• the garlic, bay leaves and parsley.
• Flour the hakes and cook on both sides in a pan with the parsley mix for a few minutes.
• with the wine and the fish broth.
• Add the green peas, mussels, clams and asparagus.
• Cover and cook slowly for about 15 minutes.
• Adjust the seasoning.
• Before serving, cut the hard-boiled eggs in two and put a half on each slice. Serve in the terracota.