Stewed white fish with potatoes and peppers
Prep:
25 mins
Cook:
35 mins
This Spanish style dish of hake and sweet peppers is surprising and healthy.
6 baby potatoes, halved and precooked until tender
3 red peppers
3 yellow peppers
6 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, chopped
4 thyme sprigs, leaves removed, stems reserved
1 tbsp clear honey
3 tbsp sherry or red wine vinegar
Large pinch of smoked paprika
Small handful green olives, stoned and halved
3 tbsp flour
4 small hake fillets or cod if hake is not available
Fresh dill, for garnish
Blister the peppers under the grill until blackened, then put in a bowl, cover with cling film and leave to cool.
Peel the skins easily off and deseed the peppers, saving any juices into a small bowl and set aside.
Cut the peppers into chunks and set aside.
Put 3 tablespoons of olive oil in a shallow pan with the onion, garlic and thyme stems, and cook over a low heat for 15-20 minutes until soft and starting to brown.
Add the peppers, half the honey, half the pepper juice and 2 tablespoons of vinegar, and cook until the consistency of a relish is achieved.
Season with the paprika, stir through the olives and set aside.
Mix the remaining pepper juices, vinegar and honey with 2 tablespoons of 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 coat the fish.
Heat the remaining olive oil in a large non-stick frying pan and fry the fish for 6-8 minutes, skin-side down until golden, then flip over and continue to fry until cooked through.
Serve the potatoes with the pepper mix and break up the fish slightly into large chunks.
Drizzle the dressing over the plate and serve with a little dill if using.
Serves
4
Preparation Time
25 minutes
Cooking Time
35 minutes
Main ingredients
Flour, Fish, Vegetables, Oil, Honey, Garlic, Herbs
Recipe Type
Dinner, Family Dinners, Healthy
Cuisine
Spanish
Level of Difficulty
Easy
