Recipe Details
| Title | Merluza a la gallega |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 09:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 674.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 50 Millilitre | |
| Onions, raw | 2 Medium | |
| Garlic | 6 Clove | |
| Paprika | 2 Teaspoon | |
| Pepper, hot chilli, green, raw | 1 Small | |
| Potato, new | 900 Gram | |
| Wine, white, dry | 85 Millilitre |  |
| Water, tap, drinking | 300 Millilitre | |
| Hake, raw | 800 Gram |  |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Chorizo | 88 Gram |
Special Dietary Requirements Suitability
| None! |
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% | |
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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.