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Friday, December 7, 2012

CHAMUSQUINA WITH ASTURIAN HAKE



Scorching the Pig's Skin
Photo by: Lord-Williams
the result from scorching; the smell of burned pork. The term is also used when burning clothing and other meats. [Serradilla. 1993:141]

ASTURIAN HAKE A TYPICAL DISH PREPARED THE DAY OF THE SLAUGHTERS AT MOSTLES, FOR LENT AND ESPECIALLY FOR CHRISTMAS

Ingredients

6 slices of hake, 6 oz ea
¼ c virgin olive oil
1 large onion finely chopped
24 clams

Boiling Clams
Photo by: Lord-Williams
2 c cider
2 ½ tbsp flour

Garnish:
chopped parsley from a sprig or two
½ c toasted croutons

Preparation

Boil in water barely covering the hake for 5 or 6 minutes. Remove the hake from the water. Add enough water to the broth from the hake to cover the clams and bring to a boil. Add the clams and boil until the shells open. Remove the clams from the broth.

Asturian Hake
Photo by: Lord-Williams
Heat the olive oil in a pan and fry the onion. When transparent add the flour and pepper and toast a little. Add the 2 cups of the broth from the clams and the cider. Gently boil ½ hour. When it begins to boil put the fish in an ovenproof dish and add the clams (removing the half of the shell that does not contain the meat). Pour the sauce over this.

PREHEAT OVEN TO  450ºF /230º C

Place in oven for 10 minutes or a microwave for 5 minutes to heat all together. Remove from the oven and. sprinkle with parsley and toasted croutons before serving in the same dish.  




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