Merluza a la Gallega (with chorizo): Difference between revisions
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|title=Merluza a la Gallega (with chorizo) a Spanish recipe | |||
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|keywords=#potatoes #hake #onions #simmer #chorizo #paprika #greenpeppers #garlic #parsley #greenpeas #fry | |||
|hashtagrev=032020 | |||
|description=Hake on Chorizo, green peppers and Potatoes | |||
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 2692 | |||
|PortionCalories = 673 | |||
|DatePublished=20th January 2013 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Merluza a la Gallega | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Merluza a la Gallega recipe.jpg | |Image = [[Image:Merluza a la Gallega recipe.jpg|alt=Electus]] | ||
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[[Hake]] on [[Chorizo]], [[Green peppers|green peppers]] and [[Potatoes]] | [[Hake]] on [[Chorizo]], [[Green peppers|green peppers]] and [[Potatoes]] | ||
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| 4 x 250 g [[Hake|hake]] steaks | | 4 x 250 g [[Hake|hake]] steaks | ||
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| [[Sea Salt|sea salt]] and [[Ground black pepper|ground black pepper]] | | [[Sea Salt|sea salt]] and [[Ground black pepper|ground black pepper]] | ||
| sprig of [[Parsley|parsley]] | | sprig of [[Parsley|parsley]] | ||
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===Method=== | ===Method=== | ||
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Comments have been [[Talk:Merluza_a_la_Gallega|posted here]], regarding the authenticity of this recipe. | Comments have been [[Talk:Merluza_a_la_Gallega|posted here]], regarding the authenticity of this recipe. | ||
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Revision as of 16:20, 19 November 2014
| 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 |
Hake on Chorizo, green peppers and Potatoes
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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#potatoes #hake #onions #simmer #chorizo #paprika #greenpeppers #garlic #parsley #greenpeas #fry