Name: Hake in the Spanish Manner
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 onions, thinly sliced; 2 tablespoons olive oil; salt and pepper; 1 red pepper, deseeded and thinly sliced; 2 garlic cloves, chopped; 900 g (2 lb) piece of hake, on the bone but skin removed; ½ teaspoon paprika; 6 large tomatoes, chopped, or 400 g (14 oz) tin chopped tomatoes; 1 glass dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

The Spanish are very fond of hake, which I find an excellent fish, meaty and with only the one large central bone. This is a delicious dish with crusty fresh bread, or if you wish, you could add some leftover cold new potatoes towards the end of the cooking time and let them heat through.

Ingredients

2 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, chopped

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free
Leftovers

Method

Preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in an ovenproof dish, and fry the onions, garlic and red pepper slices. Season and stir in the paprika. Place the fish on the onions and add the tomatoes and white wine.

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