Working in a fishmonger, Bricklands in Hoole, I get access to some fabulous fish. So we have decided that every month we are doing a recipe of the month. This month is Hake. Hake is such a fabulous fish. It has a very mild taste, with slightly sweet meat. We also sell proper imported cooking chorizo from Spain in the shop. It is different to normal store bought as it is still raw and requires cooking.
This recipe is from By John Torode. I have included his original recipe but I did use canned butter beans in place of the dried beans and some little fried potatoes (as my girls love them). So I adapted by adding crushed garlic at end of of onions cooking.. simmered a minute or so then added bay leaf and stock and then simmer. I sprinkled in potatoes at same time as croutons & chorizo. Great thing about recipes is you can just adapt them to suit.
450g dried white beans, such as haricot or cannellini, soaked overnight in water
4 garlic cloves, 3 left whole, 1 crushed
2 bay leaves
1 tsp thyme leaf, chopped, plus extra to serve
100g good white bread, diced
100g cooking chorizo, skinned and
chopped into small chunks
1 onion, sliced
3 tsp paprika
1 ltr chicken stock
Small handful parsley, chopped
6 Hake fillets, about 125g/5oz each
6 tbsp olive oil
- 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.