Preparation

Season the grouper with salt, lemon juice and 2 sliced ​​garlic cloves and marinate for 1 hour.

Fry the grouper in the oil, rare and reserve the fish.

In a pan, cook the hake in water, remove the bones and set aside.

Cut the onion with the garlic and sauté them in olive oil. Add the martini, add the clams, the mussels, the cockles and the shredded cooked fish, mix everything very well, add the cream, season with salt and pepper, spoon of chilli dough.

Add this mixture over the grouper and bake for 30 minutes. Preheat it to 200º.

Sprinkle with parsley and serve. Enjoy your food!

Ingredients

  • 8 pieces of grouper cut in half
  • 2 hake slices or other fish
  • 3 onions
  • 6 cloves of garlic
  • 2 dl olive oil 1 can of clams (canned)
  • 1 can of mussels (canned)
  • 1 can of cockles (canned)
  • 1/2 glass of martini
  • 1 box of cream (200g)
  • 1 tablespoon of chilli dough
  • salt and pepper
  • 1 lemon