Pan-Seared Hake With Kale And Chorizo Recipe

Name: Pan-Seared Hake With Kale And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds; 1 small yellow onion, thinly sliced; 2 garlic cloves, thinly sliced; 1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups); Kosher salt and freshly ground black pepper; 1 cup dry white wine, divided; 4 5-6-ounce portions hake or other flaky white fish; Mashed potatoes; Ingredient Info; Cured Spanish chorizo, a sausage of smoked pork flavored with garlic and spices that's milder than Mexican chorizo, is available at Spanish markets, specialty foods stores, and latienda.com.

Servings: persons

4 tablespoons extra-virgin olive oil, divided
4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
1 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
Kosher salt and freshly ground black pepper
1 cup dry white wine, divided
4 5-6-ounce portions hake or other flaky white fish
Mashed potatoes
Ingredient Info
Cured Spanish chorizo, a sausage of smoked pork flavored with garlic and spices that's milder than Mexican chorizo, is available at Spanish markets, specialty foods stores, and latienda.com.

1
Heat 2 Tbsp. oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and garlic and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 15-20 minutes.
2
Meanwhile, heat remaining 2 Tbsp. oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet and cook until golden brown, about 7 minutes. Turn fish, remove skillet from heat, and pour in remaining 1/2 cup wine. Return to heat and bring wine to a simmer; cook until fish is just opaque in center, about 4 minutes longer.
3
Divide kale mixture equally among plates. Top kale mixture on each plate with 1 piece of fish Serve with mashed potators

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, divided, 4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds, 1 small yellow onion, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, Pan-Seared Hake With Kale And Chorizo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Hake With Kale And Chorizo

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