Omar Allibhoy hake in parsley and green peas sauce recipe on Sunday Brunch

Omar Allibhoy served up tasty hake fillets in parsley and green peas sauce on Sunday Brunch.

The ingredients are: 75 ml extra virgin olive oil, 5 garlic cloves, thinly sliced, 2 tbsp plain flour, 500 ml fish stock, 6 sprigs flat-leaf parsley, finely chopped, 150g frozen peas, defrosted, 800g hake fillet or slices, cut into 4 portions, 200g fresh clams or cockles, soaked and drained, 2 eggs, boiled, 1 small tin of white asparagus, drained, sea salt and freshly ground black pepper.




See recipes by Omar in his book titled : Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day available from Amazon now.