This is a simple recipe and has very little washing up which is a bonus in my eyes ! Using a nice piece of hake mixed with the juicy flavours from the tomato and chorizo is just a match made in heaven . On a side note if you wanted to give this dish a nice summer lift why not add a handful of capers and a good zest of lemon !!!
- 4 hake fillets, about 200g each (with the skin still on)
- 3 tbsp. Rapeseed oil
- 1 onion, sliced thinly
- 2 garlic cloves, sliced
- 1 tbsp. paprika (preferably smoked paprika, 1/2 tbsp. hot & 1/2 tbsp. sweet)
- 1tbsp. Harissa paste
- 100g cooking chorizo, cut into cubes
- 1 green pepper, diced
- 500g fresh heritage tomatoes
- 500g potatoes (either Pink Fir or New), halved lengthways
- 1 glass white wine
- 300ml water
- salt and pepper
- Flat-leafed Parsley, to garnish
Method:
- Heat the oil in a casserole, or deep sauté pan, with a lid
- Add the onions and sauté for 5 minutes, or until soft.
- Add the garlic and cook gently for another couple of minutes
- Add the paprika and fry for a couple of minutes
- Add the diced chorizo and green pepper and fry for 4 minutes
- Add the potatoes and tomatoes followed by the wine and water.
- Season with salt and pepper
- Bring to a boil and then reduce to a simmer. Cook until the potatoes are just tender and the liquid has reduced a little, about 10 minutes
- Season the fish and place on top of the potatoes
- Cover the pan and simmer for 8-10 minutes, or until the hake is cooked through
- Sprinkle with a little chopped flat-leafed parsley and serve immediately
