Printable page Difference between revisions of "Merluza a la Gallega (with chorizo)"
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Revision as of 17:31, 29 July 2012
Merluza a la Gallega - about this recipe
Hake on Chorizo, green peppers and Potatoes
Ingredients
- 4 x 250 g hake steaks
- 800 g potatoes, thinly sliced
- 200 ml white wine
- 400 ml vegetable stock
- 100 g green peas
- 2 teaspoons Paprika
- 50 ml olive oil
- 2 onions, thinly sliced
- 6 garlic cloves sliced
- 2 soft chorizo sausages (about 15cm each) thinly sliced
- 1 large green pepper julienned
- sea salt and ground black pepper
- sprig of parsley
Method
- Heat oil in a cazuela or high sided saute pan.
- Add onions and garlic and cook gently until soft.
- Add chorizo, green peppers and paprika and fry for 5/7 mins.
- Stir in potatoes, peas, add wine and stock (this should just cover contents), season with salt & pepper.
- Bring to boil and then simmer uncovered for 10/15 mins until potatoes are just tender.
- Season hake well on both sides, add on top of pan contents, cover and simmer for a further 10 mins until hake is cooked through.
- Garnish with parsley.
Variations
Cod or haddock can be substituted for hake. See also Merluza a la gallega (Galician style hake) for a more authentic version. Recipe added by Martin Street 19 September 2009
Authenticity?
Comments have been posted here, regarding the authenticity of this recipe.
