Bakailao Kaskera Cod in White Sauce With Clams Whit

Name: Bakailao Kaskera Cod in White Sauce With Clams White Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup flour, plus; 1 tablespoon flour; 24 ounces skinless cod fish fillets; 2 teaspoons olive oil; 3 garlic cloves, peeled and chopped; 1 teaspoon red pepper flakes; 16 littleneck clams, scrubbed; 11 -12 ounces white asparagus, jar liquid reserved; ¼ cup white wine; 8 sprigs fresh parsley, leaves only chopped; 2 eggs, hard-cooked peeled and halved

Servings: persons

½ cup flour, plus
1 tablespoon flour
24 ounces skinless cod fish fillets
2 teaspoons olive oil
3 garlic cloves, peeled and chopped
1 teaspoon red pepper flakes
16 littleneck clams, scrubbed
11 -12 ounces white asparagus, jar liquid reserved
¼ cup white wine
8 sprigs fresh parsley, leaves only chopped
2 eggs, hard-cooked peeled and halved

1
Using 1/2 cup of the flour, dredge fish, shaking off excess.
2
Heat oil in a large skillet with a tight-fitting lid over medium heat.
3
Add garlic and red pepper flakes, cooking until garlic begins to color, about 30 seconds.
4
Add fish, cook for another 2 minutes, turn filets over.
5
Add clams, cover and cook until shells open, 8-10 minutes.
6
Discard any clams that didn't open.
7
Transfer cod and clams to a dish and set aside.
8
Return skillet with juices to medium heat.
9
Add reserved asparagus liquid and wine to skillet, bring to a simmer.
10
Whisk in remaining flour, simmer until slightly thickened, about 2 minutes.
11
Stir in 1 tsp of the parsley.
12
Return clams and cod to skillet, add asparagus spears and cook until all are heated through, 4-5 minutes.
13
Divide sauce between 4 plates.
14
Arrange 1 piece of fish, evenly divide clams and asparagus between plates.
15
Place one egg portion on each plate.
16
Garnish with remaining parsley.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup flour, plus, 1 tablespoon flour, 24 ounces skinless cod fish fillets, 2 teaspoons olive oil, and more.

Yes, Bakailao Kaskera Cod in White Sauce With Clams White Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bakailao Kaskera Cod in White Sauce With Clams White Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions