INGREDIENTS

4 boneless hake loins (200 g each)

2 tablespoons of Arbequina HG extra virgin olive oil

3 garlic cloves, minced

1 pinch of chilli

100 ml. of white wine

3 tablespoons of chopped parsley

24 large clams

0.25 litres of water

1 tablespoon of flour

Salt

3 eggs boiled for 6 to 8 minutes

6 boiled white asparagus

1. Lightly season the hake fillets in advance. Put the minced garlic and the 2 tablespoons of HG Arbequina extra virgin olive oil,in a wide, low pot. When the garlic starts to jump, add the chilli and a level tablespoon of flour. Stir well until you have a paste. 
2. Add the white wine. 
3. Add the water and gradually make the sauce, about 2 minutes.
4. Place the hake, skin side up, along with the clams, about 2 tablespoons of parsley and cook for 3 minutes.
5. Flip the fish and continue cooking for another 3 minutes, basting the fish with the sauce continuously.
6. When all the clams are open, finally add the cooked and chopped asparagus and the eggs cut into quarters.
7. Add a bit of raw HG Arbequina extra virgin olive oil.
8. Add salt if necessary, as the clams will finish seasoning the casserole.
9. Sprinkle another bit of chopped parsley on top to finish.