Hake fillets in shrimp and white asparagus sauce

Peel the shrimps and store them in a tupper in the refrigerator. Put the heads and shells in a saucepan with a liter of water and a little salt.

Boil for about half an hour, allowing the water to reduce so that the broth takes on flavor.

Chop the onion finely and poach it in a pan with a tablespoon of EVOO. When it is well poached add a chopped garlic and parsley or dill to taste.

Add a dessert spoon of flour and let it cook without burning.

Then add the broth strained from the shrimp heads and shells and boil over medium low heat for 15 minutes. Check and correct the salt.

Add the hake fillets and asparagus and cook for 5-7 minutes, add the shrimp carcass and cook for 2-3 minutes more and that's it!