Hake With Paprika Oil Potatoes Food

HAKE WITH CHORIZO AND POTATOES (MERLUZA à LA GALLEGA)

Steps:

• Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.
• Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
• Stir in the 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.
• 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.

BAKED FISH WITH POTATOES, ONIONS, SAFFRON AND PAPRIKA

Steps:

• Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
• Pour on the lemon juice and let it sit.
• In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
• Add the potatoes in layers and sprinkle each layer with salt.
• Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
• Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
• Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
• Preheat the oven to 375 degrees F.
• Drain the fish and arrange over the potatoes.
• Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
• Bake for about 15 minutes, until the fish is just cooked through.
• Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
• Sprinkle with parsley and serve.