CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rick, Stein |
4 |
Servings |
INGREDIENTS
50 |
|
Olive oil |
2 |
|
Onions, thinly sliced |
6 |
|
Garlic cloves, sliced |
2 |
t |
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 |
|
Dry white wine, such as |
|
|
Albarino |
300 |
|
Water |
8 |
|
100 g or 4 x 225g hake |
|
|
steaks |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
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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