4 fish steaks (cod, monkfish, hake)
flour for dusting
salt & pepper for dusting
1/2 cup extra virgin olive oil
6 garlic cloves, thinly sliced
2 shallots, finely chopped
16 clams
1 cup dry wine (txakoli if possible)
1 cup fish stock
8 tablespoons chopped parsley
1/2 cup peas
1 hard-boiled egg, grated
Season and flour the fish steaks. Fry the garlic in the oil until golden in color, remove and reserve. Add the fish and brown both sides, remove and keep warm.
Add the shallots and cook until translucent, add the garlic and parsley and deglaze with the wine and stock. Work the sauce so it thickens, return the filets to the pan, add the clams, adjust seasonings and cover. Simmer until the clams open. Garnish with hard boiled egg and serve at once.
