Top Tip

Double check the chorizo is gluten free. It normally is, but it’s always worth a look.

Baked Hake with Chorizo and Chickpeas

Food Main Courses Quick Meals Spanish Dairy-free Gluten-free

Serve up a Spanish-inspired hake dish for summer from Seafish.

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Prep: 10 mins

Cook: 20 mins

4 Servings

Ingredients

1 tbsp sunflower oil

150g chorizo sausage, diced

1 red onion, diced

2 garlic cloves, finely minced

½ tsp smoked paprika

400g can chickpeas or butter beans in water, drained and rinsed

1 tbsp tomato purée

1 reduced-salt vegetable stock cube

2 large tomatoes, finely diced

2 tbsp flat-leaf parsley, finely chopped

2 tbsp coriander, roughly chopped

4 x 170g hake fillets, skin on

Method

Heat half the sunflower oil in a saucepan. Add the chorizo, onion and garlic and sweat gently for 2 mins. Add the paprika and cook for 1 minute. Add the chickpeas or butter beans and cook for 2 mins. Add the tomato purée and cook for a further 2 mins.
Dissolve the stock cube in 200ml boiling water and add to the pan. Bring to the boil, then simmer for 5 mins. Mix through the tomatoes and fresh herbs (leave a few for garnish), then pop a lid on the pan and put the stew to one side.
Heat the remaining oil in a non-stick frying pan. Place the hake in the pan, skin side down, and cook on a moderate heat for 2 mins. Once well seared, flip over and cook for a further 2 mins, or until the fish is cooked through (the cooking time will depend on the thickness of your fillet).
Serve the hake on a bed of the chickpea and chorizo stew, garnished with any remaining herbs.

Allergens

Fish, Sulphites (check chorizo)