Hake with chorizo and butter beans
Hake sits between cod and monkfish in texture, with soft, large flakes and a delicate flavour that Spanish cooks build whole meals around. Ask for loin from the thick end, skin on, so it holds together in the pan and crisps on the skin side. Chorizo and butter beans give it a smoky, paprika-rich base that suits the fish without overwhelming it.
Ingredients
- 4 hake fillets, about 150g each, skin on, pin-boned (ask the counter to cut loin from the thick end and pin-bone, free)
- 150g cooking chorizo, sliced
- 1 x 400g tin butter beans, drained
- 1 x 400g tin chopped tomatoes
- 1 onion, diced
- 2 cloves garlic, sliced
- 1 tsp smoked paprika
- 2 tbsp olive oil
- a handful of parsley, chopped
- salt and pepper
Method
- Heat 1 tbsp oil in a large ovenproof pan. Fry the chorizo for 3 minutes until it releases its oil, then lift it out and set aside.
- Soften the onion in the chorizo oil for 5 minutes. Add the garlic and paprika and cook for 1 minute.
- Add the tomatoes, butter beans and the chorizo. Simmer for 10 minutes until thickened, then season.
- Meanwhile pat the hake dry and season the skin. Heat the rest of the oil in a separate pan and fry the fillets skin side down for 3 to 4 minutes until the skin is crisp, pressing lightly so it stays flat.
- Set the fillets skin side up on top of the beans and finish over a low heat, covered, for 3 to 4 minutes. The hake is done when it turns just opaque and flakes at the thickest point.
- Scatter with parsley and serve from the pan.
To serve: Crusty bread to mop the sauce, or plain rice. To drink, a dry Spanish white like Albariño or a light Rioja. Cod, pollock and haddock loin all work in its place.
Shop this recipe: hake, cod, haddock and pollock. Cut to order at the counter, filleting free.
