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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: salt
freshly; ground black pepper
2 hard boiled eggs
1 sm tin asparagus
Gently heat the oil in a shallow heatproof dish. Once hot, toss in the garlic and cook until just turning golden. Meanwhile, wash and dry the fish, coat with the flour and add to the dish. Brown slightly then pour over the stock, parsley, salt and pepper, simmering until the sauce thickens and the fish is just tender. To serve, remove dish from heat and garnish with the hard boiled eggs, quartered, and some asapargus tips.
Contributor: Esther Pérez Solsona
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