How to make it

  • Rub the fish with salt and white pepper and let stand for 15 minutes.
  • Heat the olive oil in a 10-inch earthenware cazuela or a deep, heavy skillet over medium-low heat. Dust the fish very lightly with flour and cook it for 30 seconds on each side. Transfer the fish to a plate. Add the garlic and half of the parsley to the cazuela. Cook, stirring, until the garlic is very fragrant but not browned, about 1 minute. Add the 2 teaspoons flour and stir for another 30 seconds. Add the wine and the fish stock, increase the heat to medium-high, and cook the sauce, stirring, until it thickens a little, about 2 minutes.
  • Return the fish to the cazuela. If the fillets have skin, arrange them skin side down. Reduce the heat to low and cook for 2 minutes. Using a spatula, turn the fish over, then add the clams and peas. Cover the cazuela and cook, shaking the cazuela, until the fish just flakes when prodded with a fork and the clams open, 4 to 7 minutes more. Stir in the remaining parsley. Taste the sauce for seasoning, adding salt and/or white pepper as necessary. You can serve the dish straight from the cazuela or transfer it to a deep serving dish. Serve with the bread to sop up the sauce.
  • This recipe was taken from an awesome cookbook called The New Spanish Table by Anya Von Bremzen

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  • darbar 11 years ago
    Was this review helpful? Yes Flag
  • zena824 11 years ago
    Is this the recipe you told Debra47 about...The one from Spain.....Sounds good...
    Was this review helpful? Yes Flag

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