Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer.
Keyword Hake
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Ingredients
50mlolive oil
2onions, sliced thinly
6tspgarlic cloves, sliced
2paprika
70gchorizo, cut into cubes
100gpadron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
900gfloury potatoes, scraped and halved lengthways
85mldry white wine
300mwater
8x100ghake portions
salt and freshly ground black pepper
Instructions
Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole.
Add the onions and garlic and cook gently until soft.
Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.