Merluza a la gallega (hake with chorizo, potatoes & tiny gr
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.