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Basque Fish in Green Sauce


2 lbs of monkfish, leak or similar
some clams
1/4 cup of olive oil
wheat
1 garlic clove
parsley
1 cup of white wine
1/2 l. "fish fumet"
salt

Cut the fish and put a little bit salt on each slice. Pass the fish by the wheat. Put the oil in a pan on fire. add the garlic cut in "brunoise" and when it "dances" on the oil, add the fish pieces. Add the white wine and the "fish fumet".Add the clams that we have clean before. Cover the pan and leave cooking about 5 minutes. When the fish is done, add the fresh parsley slice and add more salt if it's necessary.




STACKS, The Art of Vertical Food

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