Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spanish-style hake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil
- 2 onions, thinly sliced
- 1 of each red and yellow peppers, cut into strips
- 2 courgettes, halved and sliced
- 200g chorizo, skinned and cubed
- 2 tsp smoked paprika
- 200ml white wine
- 250ml chicken stock
- 1 orange
- 4 hake fillets
- a handful flat-leaf parsley, chopped
- crusty bread, to serve
Method
- STEP 1
Heat the olive oil in a large shallow casserole and cook the onions, peppers and courgettes over a high heat for 10 minutes until charred and softened, then turn down the heat to medium and add the chorizo. Cook for 5 minutes until the oil has turned red and the chorizo is starting to crisp. Add the paprika and cook for 30 seconds before pouring in the wine. Bubble for 2 minutes then add the stock.
- STEP 2
Use a serrated knife to remove the peel from the orange, then cut it into ½cm slices. Put this on top of the vegetables in the pan. Lay the hake fillets on top of the orange slices, season well and reduce the heat to a simmer. Put on the lid and simmer for 10 minutes or until the hake is just cooked through.
- STEP 3
Scatter over the parsley and serve with crusty bread and a salad, if you like.
