Merluza à La Gallega
A flavorful Spanish-inspired dish featuring tender hake steaks nestled on a bed of paprika-infused potatoes, chorizo sausage, and vibrant green peppers. The combination of ingredients creates a rich and aromatic stew that is perfect for a cozy dinner.
— Constant Cookbook
Ingredients
- 50ml/2fl oz olive oil
- 2 onions
- 6 garlic
- 2 tsp paprika
- 3oz cured chorizo sausage
- 1 x 15cm/6in pimientos de padron or other tiny green pepperspepper
- 900g/2lb floury new potatoes
- 85ml/3fl oz dry white wine
- 300ml/10fl oz water
- 8 x 100g/4oz or 4 x 225g/8oz hake
- salt and freshly ground black pepper
Instructions
- Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.
- Add the paprika and fry for 2â3 minutes, then add the chorizo sausage and green peppers and fry for another 3â4 minutes.
- 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.
- Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8â10 minutes, until the hake is cooked through.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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