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.
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