1 Cook the asparagus in plenty of boiling salted water. Cook the peas for 10 to 15 minutes, then refresh, drain and set aside.
2 Sear the salted hake steaks in olive oil over high heat for 3 minutes on each side.
3 Lower the heat and let the fish release its juices for 5 minutes, then add a splash of white wine.
4 Increase the heat and slowly pour in 2 tablespoons of olive oil, which should emulsify perfectly with the fish broth.
5 Add the pepper, garlic, parsley, peas and asparagus, then simmer for 5 minutes.
6 Garnish your hake koskera with hard-boiled eggs. You can optionally add mussels and/or clams.
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