Try this hake with olives recipe, the chorizo in the tomato sauce gives it a delicious Spanish twist. It is quick and easy to prepare and cook. The recipe is easy to adapt for more or less plates around the table. Quantities below are for two people.
Hake From Walter Purkis & Sons
Hake are deep-sea members of the cod family, they are white fish with solid flesh and a central bone. Hake is a much-loved staple in Europe’s though it is often overlooked here in the UK. You will usually see it on our counter cut into large steaks. Hake in the UK is generally considered to be a sustainable fish
Hake is very popular in Spain where it is rather splendidly 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 many sauteed and oven-baked dishes. (It also works really well on the BBQ or grill.)
Ingredients For Hake With Olives
Two Hake fillets from Walter Purkis & Sons (or one per person)
400g of chopped tomatoes – tinned
250g chorizo – sliced or 2cm cubes
200g pitted black olives halved
3 large garlic cloves chopped
Teaspoon of dried oregano
Smoked paprika – half teaspoon
Large spoonful tomato concentrate
Chilli flakes/powder to taste
Olive oil for frying
Salt and pepper to season
Chopped fresh parsley for garnish
Hake Recipe Cooking Method
You can cook this dish in one pan so use one that is big enough to hold all the ingredients, also with a lid.
Remove the fish from the fridge and remove from packaging, it will warm up making the cooking quicker.
Begin with the tomato sauce. Lightly fry the chorizo in plenty of olive oil aim for a little colour but not too much as you can dry out the cubes or slices. Now add the chopped garlic and continue to fry until just becoming golden (and pink from the chorizo). Next add the tomato concentrate and the can of chopped tomatoes. Stir to loosen and deglaze the pan. Add the oregano, paprika, pepper and a little chilli. Allow the pan to simmer with the lid off when you can see the tomato breaking down and the flavours are blending you are ready to cook the fish.
Take your fish fillets and place into the sauce. depending on size or shape they will be cooked through in about 10 minutes. Smaller or thinner cuts will cook faster. Cook with lid on and turn after about 5 minutes. Add in the chopped black olives. The fish is cooked when opaque and flakes easily.
Eat right away garnished with some of the chopped parsley. The dish pairs well with with some crispy potatoes and green vegetables such as French beans or spinach.
If you are looking for some more hake recipes or cooking tips try our blog here >>