Hake with stewed peppers
Ingredients: 3 red peppers 3 yellow peppers 6 tbsp good Spanish olive oil 1 onion finely sliced 2 garlic cloves, chopped 4 thyme sprigs, leaves removed, stems reserved 1 tbsp clear honey 3 tbsp sherry vinegar large pinch of smoked Spanish paprika (pimenton) small handful green olives, stoned and halved 3 tbsp flour 4 small hake fillets (or cod if you can't find it) Method: 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...
