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Merluza con Almejas (Hake with Clams)

In a earthenware casserole soften some onion and garlic in olive oil, add fish stock and parsley and white pepper (the sauce can be thicked by adding flour before the stock or by emulsifying). Add the hake steaks (which will cook in a few minutes) and the clams. Once the clams open serve in the pan decorated with white asparagus spears.