Hake with chickpeas and chorizo is a delicious recipe that is easy to prepare and cook. It will make for a good looking, tasty supper with friends or a popular meal for the whole family. The chorizo paprika flavours gives the dish a distinct Spanish twist.
Hake is very popular in Spain where it is often the given the title ‘the king of the fish’. Hake’s flaky white flesh features a mild natural flavour that supports a range of seasonings and accompaniments. This versatile fish works well in this dish picking up the delicious smokey paprika flavours from the chorizo.
Ingredient quantities below are for four. It is easy to adapt for more or less people.
Ingredients For Hake With Chickpeas And Chorizo
4 Hake Loin portions from Walter Purkis & Sons
Olive oil for frying
400g Tin of Chickpeas
400g Tin of chopped tomatoes
1 Large onion finely chopped
200g Chorizo diced into 1cm chunks
1 Red Pepper finely diced
2 Large garlic cloves finely diced
Sea salt & Black pepper for seasoning
Handful flat leaf parsley
Cooking Method for Hake With Chickpeas And Chorizo
Remove the fish from fridge and its wrapping allow to warm up.
To make the chickpea and chorizo stew, first a heat a suitable sized pan over a moderate heat. In a little olive oil add the diced chorizo and brown the sausage. Next add the garlic stir and cook until the garlic starts to change colour. The chorizo will release paprika colours turning the oil red.
Now reduce the heat and add the chopped onions and peppers. Continue cooking gently until all the vegetables have softened. When the onions are soft and translucent add the tomatoes and drained chickpeas. Season with plenty of black pepper and a teaspoon of oregano. Simmer for 15-20 minutes the tomatoes will break down and the flavours will combine.
Whilst the stew is simmering season the hake fillets on both sides with plenty of salt and freshly ground pepper.
Place a large non-stick, oven-proof frying pan over a high heat. Add 1 tbsp of the oil and the butter. When the butter turns brown, add the fish, skin side down. Shake the pan to prevent the fish from sticking and cook until the skin is golden then carefully turn over. Place the pan into the oven for 4-6 minutes (if your frying pan isn’t oven-proof, transfer the fish, skin side down onto a baking tray).
To serve, spoon some of the stew onto a plate, top with fish and scatter over a little of the parsley to garnish. Eat right away.
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Alternative fish: You could also use other white flaky fish such as cod or haddock.