Prep 20 mins
Cook 20 mins
Koskera (or Koxkera) is applied to dishes cooked in the style of San Sebastian, the Basque gastronomic capital. Typically this dish is prepared with hake. From Saveur #89, Dec. 2005. No attribution. Prep time includes 10 minutes to cook the eggs.
- 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
- 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.