Chop the onion and the garlic cloves and put to fry in a pan with 5 tablespoons oil.
Go when taking color, Add the flour, mix well and sauté briefly. Pour the white wine and asparagus broth. Sprinkle with chopped parsley.
Season the fish, add it and cook it briefly on both sides (first with the skin side up).
Add clams and cook until they open. Again sprinkle with chopped parsley. Cut into wedges eggs and asparagus in half and garnish the casserole.
The Green sauce is a singularity of Basque cuisine, It often accompanies many fish, Although perhaps has been the hake fish that has given him more popularity. The fantasy of the chef tends to add to the fish in Green Sauce dishes, Asparagus, artichokes, peas, some seafood queues, etc.
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