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Hake with Chorizo and Potatoesfish
Pan-fried Cod with Chorizo, New Potatoes & Greek Basil
date12 May 2014, authorMichal Krzywonos, author202 visits
recipe url links1 link
serves2 people
cooking time30 minutes

Recipe ingredients: 2 fillets of hake (or cod, pollock, haddock)12 small potatoeses100 grams of chorizo ½ onions ½ red pepperssome olive oilsome garlicsprig of parsleysome basil
This dish is simple to prepare and very delicious. When pan-frying fish make sure you dry the fillets first with absorbent kitchen paper. This will keep the pan dry, which will ensure you get a nice golden crust. The same is true when sauteeing potatoes. Dry them thoroughly after the pre-boiling stage otherwise they will stew, rather than fry.

Boil the potatoes until tender. Cut into bite sized pieces. Dice the chorizo & red pepper. Chop the onion & parsley. Sautee the potato in olive oil over a medium heat until it begins to turn golden. Add the onion & cook for 2 minutes. Add the chorizo, garlic & red pepper.

Dry and season the cod and cook over a medium heat, presentation side down, in a little oil in a non-stick pan until it turns golden. Don’t move the fish whilst it cooks. After about 4 minutes turn (carefully) and complete the cooking on the other side.

Add the parsley to the potatoes and season. Serve together with Greek Basil scattered over the top.