less than 30 mins
10 to 30 mins
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.
By Rick Stein
- 50ml/2fl oz
onions, sliced thinly
garlic cloves, sliced
- 2 tsp
chorizo, cut into cubes
- 100g/4oz padron
peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
- 900g/2lb floury potatoes, scraped and halved lengthways
- 85ml/3fl oz dry
- 300ml/10fl oz water
- 8 x 100g/4oz or 4 x 225g/8oz
- salt and freshly ground
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.