Merluza a la Gallega (with chorizo)

Hake on Chorizo, green peppers and Potatoes

Ingredients

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• 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

1. Heat oil in a cazuela or high sided saute pan.
2. Add onions and garlic and cook gently until soft.
3. Add chorizo, green peppers and paprika and fry for 5/7 mins.
4. Stir in potatoes, peas, add wine and stock (this should just cover contents), season with salt & pepper.
5. Bring to boil and then simmer uncovered for 10/15 mins until potatoes are just tender.
6. 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.
7. 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

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