Name: Spanish hake and chorizo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 hake fillet; 3 Tbs fresh chillies 573; 1 onion thinly sliced; 1 cloves garlic cloves, sliced; 1 Tbs paprika; 100 g chorizo cooked, chopped; 1 green pepper diced; 500 g potatoes halved lengthways; 1 wine white; 300 ml water; salt and freshly ground black pepper; fresh parsley to garnish

Recipe Disclaimer

Tap for method

Ingredients (12)

4	hake — fillet
3 Tbs	fresh chillies — 573
1	onion — thinly sliced
1 cloves	garlic — cloves, sliced
1 Tbs	paprika
100 g	chorizo — cooked, chopped
1	green pepper — diced
500 g	potatoes — halved lengthways
1	wine — white
300 ml	water
	salt and freshly ground black pepper
	fresh parsley — to garnish

Tap for ingredients

Method:

Heat the olive oil in a casserole, or deep sauté pan, with a lid. Add the onions and sauté for 5 minutes, or until soft. Add the garlic and cook gently for another couple of minutes. Add the paprika and fry for a couple of minutes. Add the diced chorizo and green pepper and fry for 4 minutes. Add the potatoes, followed by the wine and water. Season with salt and pepper.

Bring to a boil and then reduce to a simmer. Cook until the potatoes are just tender and the liquid has reduced a little, about 10 minutes. Season the fish and place on top of the potatoes.

Cover the pan and simmer for 8-10 minutes, or until the hake is cooked through. Sprinkle with a little chopped flat-leafed parsley and serve immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.