|50 millilitres||Olive oil|
|2||Onions; thinly sliced|
|6||Garlic cloves; sliced|
|1||15 cm chorizo sausage; sliced|
|100 grams||Pimientos de Padron or other tiny green; (or 1 large green|
|; peppers, pepper, diced)|
|900 grams||Small potatoes; scraped and halved|
|85 millilitres||Dry white wine; such as Albarino|
|8||100 g or 4 x 225g hake steaks|
|Salt and freshly ground black pepper|
1 Heat the olive oil in a terracotta cazuela or shallow flameproof casserole dish. Add the onions and garlic and cook gently until soft.
1 Add the paprika and fry for 2-3 minutes, add the chorizo sausage and green peppers and fry for 3-4 minutes.
2 Stir in the potatoes, pour in the wine and water, season with salt and pepper and simmer for 10 minutes, until just tender and reduced a little.
3 Season the hake steaks well on both sides. Put on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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