1/3 Cup Olive Oil
2 Tablespoons Finely Chopped Italian Parsley
1 Teaspoon  Minced Garlic
4 Oz Hake Fillets (Or Substitute Cod Or Haddock)
1 Tablespoon All Purpose Flour
20 Manila Or Little Neck Clams, Scrubbed
1 Cup Fish Stock
½ Cup White Wine


1.       Heat Olive Oil And Sauté Garlic In A Cazuela Or Sautee Pan Large Enough To Hold The Fish In A Single Layer And Bring To Medium Heat.

2.      When Garlic Has Lightly Cooked Without Browning Add The Flour Making A Roux With The Olive Oil And Garlic.

3.      Add Fish Stock, White Wine, Parsley, And Clams And Bring The Sauce To A Light Simmer

4.      When The Sauce Comes To A Light Simmer And Had A Smooth Texture, Add Mertuze Fillets And Bring To A Light Simmer For Another 6 To 8 Minutes.

Serve And Enjoy

4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

Best of Bethesda

Pescadeli Catering