I'm making Merluza A La Vasca (Hake with clams in white wine and parsley sauce) from Penelope Casas' book, Delicioso. I love the book, but it's arranged by region, as opposed to by course. At times, it can be a bit awkward to work with.
This recipe involves cooking the fish in a skillet with olive oil, chile pepper and garlic. Then adding a little flour, some fish broth, the clams and parsley, it's allowed to cook altogether to form a bit of sauce.
What might you suggest as side dishes? I thought that I'd serve some manchego and sausages cooked in sherry as an appetizer, but I'm at a loss on sides (veggies and starch).