• Servings

  • 16 black cod fillets: 150 g each approximately
  • 8 cloves of garlic
  • 400 ml olive oil
  • 4 tbsp chopped parsley
  • 2000 ml fish stock
  • 80 clams
  • salt
  • flour
  • white wine


    Put the oil and chopped garlic into a pan and fry.
    Flour the cod and add to the pan, browning it on both sides, then remove.
    Add the flour to the pan little by little and pour in half the fish stock.
    When it comes to the boil, return the cod to the pan with the rest of the stock, the white wine and the clams.
    Cook for 5 minutes more.

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