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.

Discover more information about Chillin' with the Chili Peppers—A Peppering of Information
in the archived edition of our May 2014 email.
Or get more recipe ideas/inspiration from our
Pinterest Board - [ capsicum annum - chili peppers ]