Those good people at Tapas Tapas (a restaurant so good, they named it twice!) When you're next in Liverpool, try Tapas Tapas.

They have branches in Arthouse Square in the city centre, opposite the FACT cinema and in South Road, Waterloo.

This recipe is Basque style Hake, so savoured on the streets of Bilbao and throughout the north of Spain. Be sure to try it.

Ingredients



800 grams Hake in 4 slices
300 grams of clams
4 cloves of garlic
150 grams of peas
a glass of Rioja wine
a sprig of parsley
2 tablespoons of flour
4 asparagus spears
Olive Oil
Salt

Preparation



This dish should be cooked in a Spanish-style Cazuela (earthenware dish). Crush the garlic cloves with the flat side of a large knife so that they split in the middle (to release the maximum amount of flavour) and slowly simmer in a good quality Andalusian olive oil. Add the hake and allow both sides to fry until golden brown in colour. Now pour the Rioja white wine and chopped parsley, add the clams and peas and a glass of water. This should take around 15 minutes in total, when it is done cook the asparagus separately and use it to decorate the dish together with slices off egg.