Recipe: Merlu koskera

Cook the asparagus in boiling salted water. Cook the peas for 10 to 15 minutes. Cool, drain, set aside. Sear the salted steaks in olive oil over high heat for 3 minutes on each side. Lower the heat and let the fish release its liquid for 5 minutes. Add a little white wine. Raising the heat, slowly pour in 2 tablespoons of olive oil which should emulsify perfectly with the fish broth. Add the chili pepper, garlic, parsley, peas and asparagus. Let simmer for 5 minutes. Decorate your merlu koskera with hard-boiled eggs. You can optionally add mussels and/or clams.