| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rick, Stein |
4 |
servings |
INGREDIENTS
| 50 |
ml |
Olive oil |
| 2 |
|
Onions; thinly sliced |
| 6 |
|
Garlic cloves; sliced |
| 2 |
ts |
Paprika |
| 1 |
|
15 cm chorizo sausage; sliced |
| 100 |
g |
Pimientos de Padron or other tiny green; (or 1 large green |
|
|
; peppers, pepper, diced) |
| 900 |
g |
Small potatoes; scraped and halved |
|
|
; lengthways |
| 85 |
ml |
Dry white wine; such as Albarino |
| 300 |
ml |
Water |
| 8 |
|
100 g or 4 x 225g hake steaks |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 Heat the olive oil in a terracotta cazuela or shallow flameproof
casserole dish. Add the onions and garlic and cook gently until soft.
1 Add the paprika and fry for 2-3 minutes, add the chorizo sausage and
green peppers and fry for 3-4 minutes.
2 Stir in the potatoes, pour in the wine and water, season with salt and
pepper and simmer for 10 minutes, until just tender and reduced a little.
3 Season the hake steaks well on both sides. Put on top of the potatoes,
cover and simmer for 8-10 minutes, until the hake is cooked through.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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