Recipe Details
Title Merluza a la gallega
Author Rick Stein
Portions 4
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 674.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive50 Millilitre
Onions, raw2 Medium
Garlic6 Clove
Paprika2 Teaspoon
Pepper, hot chilli, green, raw1 Small
Potato, new900 Gram
Wine, white, dry85 Millilitre
Water, tap, drinking300 Millilitre
Hake, raw800 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Chorizo88 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 573
Protein 91.10%
Other Carbohydrate 23.74%
Sugar 9.74%
Fat Saturated 22.96%
Fat Unsaturated 26.74%
Fiber 19.09%
Sodium 6.23%
Salt 7.06%
Traffic Lights
Recipe Method
1. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. 2. Add the sliced thinly onions and garlic and cook gently until soft. 3. Add the paprika and fry for 2-3 minutes, add the chorizo sausage (cut into cubes) and green peppers (diced) and fry for another 3-4 minutes. 4. Stir in scraped and halved lenghtways 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. 5. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.