Hake with stewed peppers

Name: Hake with stewed peppers
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 3 red peppers; 3 yellow peppers; 6 Tbsps good Spanish olive oil; 1 onion, finely sliced; 2 garlic cloves, chopped; 4 thyme sprigs, leaves removed, stems reserved; 1 Tbsp clear honey; 3 Tbsps sherry vinegar; 1 large pinch smoked Spanish paprika (pimenton); 1 small handful green olives, stoned and halved; 3 Tbsps flour; 4 smalls hake fillets (or cod if you cant find it)

Hake with stewed peppers requires around 55 minutes from start to finish. One portion of this dish contains roughly 3g of protein, 22g of fat, and a total of 298 calories. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires clear honey, thyme sprigs, olive oil, and onion. It is a good option if you're following a dairy free and pescatarian diet. If you like this recipe, you might also like recipes such as Stewed Peppers, Slow-Stewed Peppers and Onions, and Hake With Wild Mushrooms.

Instructions

Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside.

Ingredients you will need

Peppers

Equipment you will use

Grill

Bowl

Cut the pepper flesh into thin strips and set aside.

Ingredients you will need

Pepper

Put 3 tbsp of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for 15-20 mins until softened and starting to brown.

Ingredients you will need

Olive Oil

Garlic

Onion

Thyme

Equipment you will use

Frying Pan

Add the pepper strips, half the honey, half the pepper juice and 2 tbsp Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside this is best served at room temperature.

Ingredients you will need

Sherry Vinegar

Paprika

Olives

Pepper

Relish

Honey

Juice

Mix the remaining pepper juices, vinegar and honey with 2 tbsp olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake.

Ingredients you will need

Thyme

Olive Oil

Seasoning

Vinegar

Pepper

All Purpose Flour

Honey

Hake

Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 mins, skin-side down until golden, then flip over and continue to fry until cooked through. Spoon a puddle of the pepper mix onto each plate and top with a piece of hake.

Ingredients you will need

Olive Oil

Pepper

Hake

Equipment you will use

Frying Pan

Drizzle the dressing over the plate and serve.

Equipment

Grill

Bowl

Frying Pan

Ingredients

Servings:

red peppers 3

yellow peppers 6Tbsps

good Spanish olive oil 1

onion, finely sliced 2

garlic cloves, chopped 4

thyme sprigs, leaves removed, stems reserved 1Tbsp

clear honey 3Tbsps

sherry vinegar 1large pinch

smoked Spanish paprika (pimenton)1small handful

green olives, stoned and halved 3Tbsps

flour 4smalls

hake fillets (or cod if you can't find it)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Hake works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.