recipe comes from Mesón La Rioja, a Spanish
restaurant in Marbella which specialises in serving
authentic and popular Spanish cuisine. The restaurant
is owned and run by Elena and Luis Ochoa who have
kindly given permission for the recipe to be reproduced
2 gloves garlic
2 heads of Parsley
2 boiled eggs sliced
1/2 glass white wine
200 grms peas
the peas and cook in salted water until tender.
the hake in salted flour.
the onions and garlic.
in the hake and then the peas and chopped parsley.
Sauté for 1 minute each side.
in the wine, 1/2 glass of water and the liquid
from the asparagus.
in the clams and prawns.
to cook for 4 minutes and sir well to blend
in the sauce.
finish decorate with the asparagus and sliced