Merluza a la Gallega (with chorizo): Difference between revisions
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<!-- /seo --> | <!-- /seo -->[[Hake]] on [[Chorizo]], [[Green peppers|green peppers]] and [[Potatoes]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Prefer cod to hake</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">But this is a nice dish.</span> | |||
[[ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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Latest revision as of 18:53, 21 February 2022
Hake on Chorizo, green peppers and Potatoes
| Merluza a la Gallega (with chorizo) | |
|---|---|
 |
| Merluza a la Gallega | |
| Servings: | Serves 4 |
| Calories per serving: | 673 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
|
Best recipe reviewPrefer cod to hake 4/5 But this is a nice dish. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
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
Authenticity?
Comments have been posted here, regarding the authenticity of this recipe.
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