Hake Casserole cooking with Extra Virgin Olive Oil from Andalusia

Ingredients (serves four)

- 4 slices of hake, 250 g (9 oz) each

- 250 g (9 oz) clams

- 4 asparagus

- 50 g (2 oz) cured ham

- 1/2 onion

- 100 g  (3 1/2 oz) peas

- 3 cloves garlic

- 1 tbsp flour

- 1/2 tbsp chopped parsley

- 1 glass fish stock

- 1 glass white wine

- 100 ml (7 tbsp) Extra Virgin Olive Oil.

- Salt


Season the hake and place in an earthenware casserole dish, with the clams arranged around the fish.

Finely chop the onion and fry in the extra virgin olive oil. Dice the ham and add to the pan when the onion becomes clear, and gently sauté for a couple of minutes.

Crush the garlic and parsley in a mortar, add the wine and flour and pour this mixture over the onion and ham. Simmer for two minutes before adding the fish stock.

Pour this sauce over the fish, then cook for fifteen minutes, spooning the sauce over the fish several times. Cook the peas in boiling salted water for fifteen minutes, then drain and add to the fish. Place an asparagus over each piece of hake and serve.