Merluza Gallega

 (Hake Fish) 

Though similar to cod, hake has a coarser texture and a slightly stronger flavor.

INGREDIENTS

1 1/2 to 2 lb. hake (or sea bass or whiting), cut into 10-oz. pieces

1/2 cup unbleached, all-purpose flour

1/2 cup virgin or extra-virgin olive oil

2 whole Spanish pimientos, sliced in strips

2 cloves garlic, finely chopped

1 long white potato, thinly sliced

3 tbsp. parsley, finely chopped

2 medium-size tomatoes, chopped

1 cup dry white wine (pinot blanc, chardonnay, macon, or dry white vermouth)

?1 tsp. white pepper

1/2 cup green peas

Salt and pepper to taste

PREPARATION

In medium bowl, coat hake fish with flour, gently shaking off excess. Heat olive oil in large nonstick skillet, add fish, and lightly brown. Carefully remove fish and set aside. Discard oil. Combine pimientos, garlic, potato slices, parsley, and tomatoes in same skillet used for fish.

 

Sauté 5 minutes over medium-high heat. Place fish on top of mixture, add white wine, and sprinkle with white pepper. Cover and cook 15 minutes over medium heat. Add green peas during last 2 minutes. Salt and pepper to taste. Serve with steamed asparagus or saffron rice. Makes 6 servings.