HAKE Recipes

HAKE WITH CHORIZO AND POTATOES

Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer.
 
 
 Prep Time 25 minutes
 Cook Time 30 minutes
 
 Servings 4 people

 

Ingredients

  • 50ml olive oil
  • 2 onions, sliced thinly
  • 6 tsp garlic cloves, sliced
  • 2 paprika
  • 70g chorizo, cut into cubes
  • 100g padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
  • 900g floury potatoes, scraped and halved lengthways
  • 85ml dry white wine
  • 300m water
  • 8x100g hake portions
  • salt and freshly ground black pepper

 

Instructions

  • Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole.
  • Add the onions and garlic and cook gently until soft.
  • Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
  • Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
  • Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.

PAN-FRIED HAKE, WHITE BEAN & CHORIZO BROTH 

This gutsy soup has a Spanish tone and works with other white fish like cod - layer the flavour up with garlic and paprika.
 
 
 Prep Time 15 minutes
 Cook Time 50 minutes
 
 Servings 6 People
 Calories 577kcal

 

Ingredients

  • 450g dried white beans, such as haricot or cannellini,
  • 4 garlic cloves 3 left whole, 1 crushed
  • 2 bay leaves
  • 1 tsp thyme leaf chopped, plus extra to serve
  • 6 tbsp olive oil
  • 100g good white bread, diced
  • 100g cooking chorizo skinned and chopped into small chunks
  • 1 onion, sliced
  • 3  tsp paprika
  • 1L chicken stock
  • Small handful parsley, chopped
  • 6 hake fillets

 

Instructions

  • Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside.
  • Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
  • Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm.
  • Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3-5 mins over a medium high heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.

GOLDEN BEER-BATTERED FISH WITH CHIPS 

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist.
 
 
 Prep Time 15 minutes
 Cook Time 40 minutes
 
 Servings 2 People
 Calories 1040kcal

 

Ingredients

  • 50g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • turmeric
  • 75ml lager/beer
  • 75ml sparkling water
  • 1L sunflower oil for frying
  • 400g hake fillets
  • 750g Maris Piper or Desiree potatoes peeled and sliced into thick chips
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil

 

Instructions

  • Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  • Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  • To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce.