_ (Bakailao Koskera)_
The word koskera (or koxkera) is usually applied to dishes cooked in the style of San Sebastian, the Spanish Basque gastronomic capital. In Spain, this dish is typically made with merluza, or hake.
** 1/2 cup plus 1 tsp. flour
4 6-oz. skinless cod fillets
2 tbsp. olive oil
3 cloves garlic, peeled and chopped
1 tsp. dried red pepper flakes
16 littleneck clams, scrubbed
1 11—12-oz. jar white asparagus,
1/4 cup white wine
Leaves of 8 sprigs fresh parsley, chopped
2 hard-cooked eggs, peeled and halved **
1. Put 1/2 cup of the flour into a shallow dish and dredge fish, shaking off excess. Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and red pepper flakes and cook until garlic begins to color, about 30 seconds. Add fish, cook for 2 minutes, then turn fillets over. Add clams to skillet, cover, and cook until shells open, 8—10 minutes. Discard any clams that don't open. Transfer cod and clams with a slotted spoon to a dish and set aside. Return skillet with pan juices to medium heat.
2. Add reserved asparagus liquid and wine to skillet and bring to a simmer. Whisk in remaining 1 tsp. flour and simmer sauce until slightly thickened, about 2 minutes. Stir in 1 tbsp. of the parsley. Return cod and clams to skillet, add asparagus spears, and cook until fish, clams, and asparagus are heated through, 4—5 minutes.
3. Divide sauce between 4 plates. Arrange 1 piece of cod, 4 clams, 2 asparagus spears, and 1 hard-cooked egg half on each plate and garnish with remaining parsley.
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