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Spanish hake and chorizo

Recipe from: 15 September 2014
recipes, seafood, starch, sauté

Ingredients 12
Servings 4
Time 00:20


  • 4
    hake fillets, about 200g each (with the skin still on)
  • 3
    olive oil
  • 1
    onion, sliced thinly
  • 1
    garlic, sliced
  • 1
    paprika (preferably smoked paprika, 1/2 tbsp. hot and 1/2 tbsp. sweet)
  • 100
    cooking chorizo, cut into cubes
  • 1
    green pepper, diced
  • 500
    potatoes (either Pink Fir or New), halved lengthways
  • 1
    glass white wine
  • 300
  • salt and pepper
  • flat-leafed parsley, to garnish


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.

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