Cod in White Wine Sauce with Clams and White Asparagus | Saveur
The word koskera (or koxkera) is usually applied to dishes cooked in the style of San Sebastian, the Spanish Basque gastronomic capital.
Ingredients
- 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, liquid reserved
- 1/4 cup white wine
- Leaves of 8 sprigs fresh parsley, chopped
- 2 hard-cooked eggs, peeled and halved
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