Spanish-style fish
Description
The recipe won't take much time. The special, distinctive flavor and aroma of this dish come from the unusual combination of traditional smoked chorizo sausage with tender and juicy hake. Chorizo is made from pork and contains a large amount of paprika—this spice is what gives it its spicy taste. Of course, finding this sausage in our region isn't easy, but if needed, you can replace it with another spicy dried sausage—just make sure it's lean! Fortunately, hake is easy to find here. This fish has been one of the most popular and accessible for all social groups since Soviet times. Of course, the Spanish recipe for cooking fish traditionally calls for fresh, just-caught hake, but frozen hake will also turn out delicious. Serve hot.
Instructions
- 1
Step 1
Peel the onion and garlic. Slice the garlic into thin slices and cut the onion into half-rings.
- 2
Step 2
Heat a pan with olive oil. Add the onion and garlic. Sauté for 4-5 minutes, until translucent. Add paprika, stir, and cook for another 2-3 minutes.
- 3
Step 3
Place the sweet pepper, sliced into rings, and the chorizo, cut into slices, into the pan with the onion and garlic. Mix well.
- 4
Step 4
Peel the potatoes. Dry and cut into wedges. Add to a frying pan. Season with salt and pepper and mix. Pour in water and wine. Simmer until the potatoes are half-cooked.
- 5
Step 5
Place the hake, cut into pieces, in a frying pan. Season with salt. Cover with a lid and simmer over low heat for 15–20 minutes, until the fish is cooked.
- 6
Step 6
Carefully stir the finished dish and serve it hot.