Bakailao Kaskera Cod in White Sauce With Clams White Asparagus
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup flour, plus
- 1 tablespoon flour
- 24 ounces skinless cod fish fillets
- 2 teaspoons olive oil
- 3 garlic cloves, peeled and chopped
- 1 teaspoon red pepper flakes
- 16 littleneck clams, scrubbed
- 11 -12 ounces white asparagus, jar liquid reserved
- 1⁄4 cup white wine
- 8 sprigs fresh parsley, leaves only chopped
- 2 eggs, hard-cooked peeled and halved
directions
- Using 1/2 cup of the flour, dredge fish, shaking off excess.
- Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and red pepper flakes, cooking until garlic begins to color, about 30 seconds.
- Add fish, cook for another 2 minutes, turn filets over.
- Add clams, cover and cook until shells open, 8-10 minutes.
- Discard any clams that didn't open.
- Transfer cod and clams to a dish and set aside.
- Return skillet with juices to medium heat.
- Add reserved asparagus liquid and wine to skillet, bring to a simmer.
- Whisk in remaining flour, simmer until slightly thickened, about 2 minutes.
- Stir in 1 tsp of the parsley.
- Return clams and cod to skillet, add asparagus spears and cook until all are heated through, 4-5 minutes.
- Divide sauce between 4 plates. Arrange 1 piece of fish, evenly divide clams and asparagus between plates.
- Place one egg portion on each plate. Garnish with remaining parsley.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>