4 loins of hake 200 g
4 cloves of garlic
Olive oil
16 clams
1 tin of asparagus
Chopped parsley
Flour

The very fine garlic isolates are itching and takes in an earthenware dish made fire with oil. Meanwhile, rebozan slightly the loins of hake with flour and when oil temperate are added to the pot with clams. Cover a few moments the pot and add asparagus with their stock. Becomes to cover the pot for a couple of minutes more.Add parsley and moves the casserole dish, light but constant, for 3 or 4 minutes. Then becomes to put the lid and retires the stew of fire to keep it at rest minutes before serving.