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
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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.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking