Authortapasonline
RatingDifficultyBeginner

Spanish-style hake - chorizo and red peppers lend an interesting flavour combination to this traditional dish. If hake is not available, cod or haddock may be used instead.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 4 small Hake Fillets
 200 g Chorizocut into small cubes
 1 White Onionthinly sliced
 2 Cloves of Garlicchopped
 1 Large Red Peppercored, de-seeded and sliced
 2 Courgetteshalved and sliced
 2 tbsp Green Olivesstoned and halved
 200 ml White Wine
 1 tbsp Sherry Vinegar
 1 tsp Pimentón Dulcemild smoked paprika
 3 tbsp Olive Oil
1

Heat the oil in a large frying pan and add the onion, garlic, pepper and courgette. Fry for five to ten minutes until softened.

2

Add the chorizo, pimentón and sherry vinegar and cook for about five minutes, stirring gently.

3

Add the white wine and olives and stir gently to mix.

4

Lay the hake fillets on top and simmer for about ten minutes or until the hake is cooked through.

5

Remove the hake, plate up the vegetable and chorizo mix and lay a hake fillet on top of each dish.

Category, , Cooking Method

Ingredients

 4 small Hake Fillets
 200 g Chorizocut into small cubes
 1 White Onionthinly sliced
 2 Cloves of Garlicchopped
 1 Large Red Peppercored, de-seeded and sliced
 2 Courgetteshalved and sliced
 2 tbsp Green Olivesstoned and halved
 200 ml White Wine
 1 tbsp Sherry Vinegar
 1 tsp Pimentón Dulcemild smoked paprika
 3 tbsp Olive Oil

Directions

1

Heat the oil in a large frying pan and add the onion, garlic, pepper and courgette. Fry for five to ten minutes until softened.

2

Add the chorizo, pimentón and sherry vinegar and cook for about five minutes, stirring gently.

3

Add the white wine and olives and stir gently to mix.

4

Lay the hake fillets on top and simmer for about ten minutes or until the hake is cooked through.

5

Remove the hake, plate up the vegetable and chorizo mix and lay a hake fillet on top of each dish.

Merluza a la Cazuela