HAKE KOSKERA

     Ingredients for 4 people:

     - 4 hake darnes,
     - 200 G of clams,
     - 200 G of moulds,
     - 1 boot of asparaguses or 500 G of asparaguses in
     preserve,
     - 500 G of peas,
     - 2 glasses of fish bubble,
     - 1/2 white wine glass,
     - 1 spoon of flour,
     - 2 cloves of garlic,
     - bay-tree, parsley,
     - olive oil,
     - salt and pepper,
     - 2 hard-boiled eggs.

To start with the preparation of asparaguses and peas if they are fresh, to peel asparaguses, to clean them and make them cook during 20
minutes in ebullient, drain them and reserve them, of the same water if the peas are fresh, shell them, clean them and plunge them a few
minutes in beforehand salted ebullient water and reserve them.
To pour an olive oil bottom in a ground dish and to make return, garlic thin slice, the bay-tree, 2 chopped stems of parsley.
Fariner hake darnes before seizing them in this persillade, sprinkling them with 2 glasses of bubble and the 1/2 white wine glass.
To then incorporate asparaguses, peas, the moulds and the clams (cleaned well).
To leave mijoter on soft fire during 1/4 of hour.
To withdraw fire and to lay out eggs sliced in the direction the length.
To be useful in the same dish.