Serves 4
Source of Recipe
Rick Stein
Preparation Time Less than 10 mins
Cooking Time 10 to 30 mins
"You could try making this with cod or haddock steaks instead but hake is
best and the Spanish love it. Why the British don't, I'll never understand."
Rick Stein
Ingredients
50ml/2floz olive oil
2 onions, sliced thinly
6 garlic cloves, sliced
2tsp paprika
1 x 15cm/6in pimientos de padron or other tiny green peppers (or 1 large
pepper, diced)
900g/2lb floury new potatoes, scraped and halved lengthways
85ml/3floz dry white wine, such as Albarino
300ml/10floz water
8 x 100g/4oz or 4 x 225g/8oz hake steaks
salt and freshly ground black pepper
Method
1. Heat the olive oil in a terracotta cazuela or a shallow flameproof
casserole.
2. Add the onions and garlic and cook gently until soft.
3. Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and
green peppers and fry for another 3-4 minutes.
4. Stir in the potatoes, then pour in the wine and water, season with some
salt and pepper and simmer for about 10 minutes, until the potatoes are just
tender and the liquid has reduced a little.
5. Season the hake steaks well on both sides. Put them on top of the
potatoes, cover and simmer for 8-10 minutes, until the hake is cooked
through.
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