Sunday, 1 May 2016

Hake with Chorizo

I bought some delicious hake from my local supermarket recently.  Hake is not a fish we eat a lot of in the UK but the fillet looked in beautiful condition and I had some chorizo in the fridge.  Hake is one of the most loved fishes in Spain and I can see why with it's firm, flaky flesh.

This is a very simple recipe made after a long hard day at work.

Hake and Chorizo - Serves 1


150g, 5oz Hake fillet (you could use cod or another firm white fish if liked but try hake if you can find it.)
45g, 1.5oz Chorizo
2 tbsp chickpeas (garbanzo beans) from a tin (freeze the remainder)
Splash of white wine
Handful small flavourful tomatoes
Water as needed


Dry fry the chorizo in a non stick pan until the oil starts to run.  Make space and nestle in the hake, skin side down.

Splash in the white wine and cover to allow to steam the fish.  Keep an eye on it, adding more water if needed.  When almost cooked, add in the chickpeas, when these are warmed through, add in the tomatoes for a minute or so, then serve sprinkling with parsley if liked.

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