Hake with Cider

Directions

1. Soak the choricero peppers in water for about 20 minutes.
2. Drain the peppers. Slice in half and remove the seeds and membranes.
3. Fry the potatoes in a couple of tablespoons of oil. Once golden brown, remove, drain on paper towel, and set aside.
4. In the same skillet, add another tablespoon of oil and saute the chopped onion, garlic, and apple.
5. Add the pepper and 1 tablespoon flour. Continue to cook.
6. Add the cider and cook for 1 minute on high heat.
7. Add the tomato sauce and the potatoes and cook for 15 minutes.
8. Remove the potatoes and add the sauce to a blender.
9. Add the fish loins, sprinkle with salt and black pepper. Place them in the sauce. Add the potatoes and cook in the sauce for 5 minutes and serve.