Hake One Pot

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:

  1. Heat the  oil in a casserole, or deep sauté pan, with a lid
  2. Add the onions and sauté for 5 minutes, or until soft.
  3. Add the garlic and cook gently for another couple of minutes
  4. Add the paprika and fry for a couple of minutes
  5. Add the diced chorizo and green pepper and fry for 4 minutes
  6. Add the potatoes and tomatoes followed by the wine and water.
  7. Season with salt and pepper
  8. 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
  9. Season the fish and place on top of the potatoes
  10. Cover the pan and simmer for 8-10 minutes, or until the hake is cooked through
  11. Sprinkle with a little chopped flat-leafed parsley and serve immediately

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