CHUNKY HAKE, CHORIZO AND ONION POTATO HASH

Donegal Catch is encouraging households to choose Irish white fish this National Fish Week (12-18 February). Donegal Catch is the largest purchaser of white fish from the Irish catching sector and processes over 30 per cent of haddock and whiting. See donegalcatch.ie for information and more recipes.

SERVES 2

2 Donegal Catch Chunky Hake fillets

350g floury potatoes, peeled and cubed

1 onion, finely sliced

100g chorizo sausage, cubed

METHOD

H Preheat oven to 200C / 180C fan.

H Place potato cubes in large pan of cold, salted water and bring to a boil. Boil for two minutes then drain and allow to steam for a few minutes.

H Place a large frying pan over a medium heat and add a drizzle of the oil from the jar of roasted peppers then add the potatoes and season with salt and pepper. Cook, for about 10-15 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from the pan and set aside.

H Place the fish on a baking tray and place in the oven for 25 minutes, until cooked through. Meanwhile, in the same frying pan, add a little

Salt and pepper

1 garlic clove, sliced

½ tsp dried thyme

100g roasted red peppers, from a jar, sliced

150g spinach

Chopped parsley, to serve

more oil from the jar and add the sliced onion. Fry for ten minutes until translucent and softened then add the chorizo and fry for a further five minutes until it becomes crispy and releases its oils. Add the sliced garlic clove, paprika and thyme and cook for two minutes then add the potatoes back into the pan. With the back of a fork, crush a few of the potatoes to expose the soft middles and continue to fry for ten minutes, stirring to make sure nothing catches.

H Just before serving, stir through the spinach and roasted peppers. Cook for a few minutes until the spinach wilts and the peppers heat through then plate up with the fish. Sprinkle with parsley.