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.

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