merluza à la gallega
This is a simplified version of the traditional Galician-style,
one-pan dish that uses hake, but cod or another medium-flake
white fish will do.
4 tablespoons olive oil
2 onions, thinly sliced
6 garlic cloves, sliced
2 chorizo sausages, thinly sliced
1 large green pepper, cut into strips
2 teaspoons paprika
3 large potatoes, thinly sliced
½ cup frozen peas
¾ cup dry white wine
½ cups chicken or vegetable stock
Sea salt and ground black pepper to taste
4 fish fillets (fresh preferred)
Fresh parsley to garnish
In a large sauté pan, heat the oil and cook the onions and
garlic until soft. Add chorizo, green peppers and paprika and
cook for another 5 minutes. Add potatoes, peas, wine and stock
and season with salt and pepper. Bring to the boil, then reduce
heat to low and simmer, uncovered, until potatoes are just fork
tender. Season fish with salt and pepper and place on top of the
vegetables. Cover and simmer for until fish is cooked through,
about 8 to 10 minutes. Transfer to a serving platter and garnish
with fresh parsley.
