To begin with, we will peel and chop the garlic cloves and sauté them in a low casserole, taking care not to burn them (otherwise, they can make the final result bitter). We will add the previously grated onion and fry it over a very low heat until it is poached and it becomes translucent. At this point, we will add a tablespoon of flour, stir well and sauté the mixture for a couple of minutes.
Immediately afterwards we will pour the white wine and the broth, and we will stir it so that lumps do not form with the flour. Let it cook for ten minutes so that the sauce sets well. On the other hand, we chop a good handful of fresh parsley leaves to add to the casserole along with the hake slices (previously seasoned) and the clams -if you choose them-.
For the fish to cook faster, cover the pan and let it cook for five minutes over medium heat (or until we see that the clams have opened and the hake is ready). Finally, we will drain the asparagus (if we want to add them to the dish) and cut them into three pieces to decorate the dish before serving.
Collected by Cookingtom
Original Article
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