Bakailao Kaskera Cod in White Sauce With Clams White Asparagus |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. Using 1/2 cup of the flour, dredge fish, shaking off excess.
2. 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.
3. Add fish, cook for another 2 minutes, turn filets over.
4. Add clams, cover and cook until shells open, 8-10 minutes.
5. Discard any clams that didn't open.
6. Transfer cod and clams to a dish and set aside.
7. Return skillet with juices to medium heat.
8. Add reserved asparagus liquid and wine to skillet, bring to a simmer.
9. Whisk in remaining flour, simmer until slightly thickened, about 2 minutes.
10. Stir in 1 tsp of the parsley.
11. Return clams and cod to skillet, add asparagus spears and cook until all are heated through, 4-5 minutes.
12. Divide sauce between 4 plates. Arrange 1 piece of fish, evenly divide clams and asparagus between plates.
13. Place one egg portion on each plate. Garnish with remaining parsley.
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