Ingredients

1 lb Hake or halibut

1/2 lb shrimp, cleaned, deveined

1/2 lb baby clams

1/2 cup asparagus, stems removed

2 cloves garlic

1 Tbs. fresh parsley, minced

1 Tbs extra virgin olive oil

1/2 cup white wine

flour

water

salt to taste

Preparation

  1. Wash clams, shrimp and fish. Cut filet into manageable chunks.
  2. Heat oil in large fry pan over medium-high heat. Add sliced garlic and saute until brown. Remove.
  3. Flour fish filet and put in fry pan. Cook 3 minutes and carefully turn over.
  4. Add wine, and enough water to almost cover fish. Reduce heat to simmer.
  5. After 5 minutes, add asparagus.
  6. Let asparagus cook 5 minutes, then add shrimp, clams and salt. Cover and cook 10 minutes or until fish filet is cooked through and liquid reduces to about 50-75% of original amount.
  7. Garnish with sauted sliced garlic and parsley.