Instructions: Heat olive oil in a flat earthenware casserole while you crush and mince garlic cloves. Fry them until golden brown. Regulate heat so that oil is just barely sizzling. Add chili pepper or cayenne, flour, parsley, fish, and clams in rapid succession. Jiggle casserole once to mix and cover it. One minute later, shake casserole again and turn fish over. One minute later, add wine, sherry, and bouillon. Shake casserole to blend. Pour in peas, arrange asparagus in pairs, and place halves of hard-boiled eggs decoratively in casserole. Salt to taste. Shake and swirl to mix. Cook until bone in the middle of the fish steaks is loose (a very few minutes).

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