merluza a la gallega (hake with chorizo, potatoes & tiny gr
| Measure | Ingredient |
|---|---|
| 50 millilitres | Olive oil |
| 2 | Onions; thinly sliced |
| 6 | Garlic cloves; sliced |
| 2 teaspoons | Paprika |
| 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 |
| ; lengthways | |
| 85 millilitres | Dry white wine; such as Albarino |
| 300 millilitres | Water |
| 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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