Hake with stewed peppers

Holiday-at-home recipe for 4 people, takes only 35 mins; recipe has red pepper, yellow pepper, olive oil, onion, garlic clove, thyme sprig, clear honey, sherry vinegar, paprika, green olive, flour and hake.

Hake with stewed peppers

Hake with stewed peppers

Recipe by Chef Soomro Course: Holiday-at-home
Servings

4

servings
Prep time

20 mins

Ingredients

  • Red Pepper: 3 red peppers
  • Garlic Clove: 2 garlic cloves, chopped
  • Olive Oil: 6 tbsp good Spanish olive oil
  • Onion: 1 onion, finely sliced
  • Paprika: large pinch of smoked Spanish paprika (pimenton)
  • Green Olive: small handful green olives, stoned and halved
  • Sherry Vinegar: 3 tbsp sherry vinegar
  • Yellow Pepper: 3 yellow peppers
  • Flour: 3 tbsp flour
  • Thyme Sprig: 4 thyme sprigs, leaves removed, stems reserved
  • Clear Honey: 1 tbsp clear honey
  • Hake: 4 small hake fillets (or cod if you can't find it)

Directions

  1. 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. Cut the pepper flesh into thin strips and set aside.
  2. 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. 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.
  3. 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. 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. Drizzle the dressing over the plate and serve.