As it is fish Friday tomorrow and the weather has been so warm, why not try this summery hake broth recipe. I enjoyed every mouthful of this. As we used my frozen wholemeal bread (we freeze left over bread in portioned slices) instead of white bread, it meant we kept the whole dish healthy too. I love Mediterranean style food as it usually has lots of flavour. That was true in this case the chorizo flavoured the broth and when you put a spoonful of everything in your mouth it is divine and has perfect textures. I always think hake is such an under eaten fish it is so much nicer than cod and is local to our waters too keeping it sustainable.
- 2 Hake or White Fish Fillets
- 1 Shallot, finely chopped
- 1 teaspoon of paprika
- 6 small cooking chorizo sausages, sliced
- 1 tin of butter beans, drained
- 400ml chicken stock
- 1 garlic clove minced
- 2 slices of wholemeal bread (recipe here)
- 1 -2 tbsp olive oil
- Heat 1 tbsp of oil in a frying pan. Fry the bread, when golden and crisp, scoop out and drain on kitchen paper.
- Add the chorizo to the pan, fry until crisp and the oil has been released, then drain on kitchen paper
- Add 1/2 tbsp oil and the onion to the pan along with the garlic, and cook for 5 mins until softened. Stir in the paprika. Add the beans and the chicken stock. Cook for 5-10 mins. then add the drained Chorizo and keep warm
- Put the hake, skin-side down, in a heated pan and cook for 5 mins over a medium high heat. Flip the fish over and cook for a further 4-5 mins until cooked through, once cooked peel off the skin.
- Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread. Serve.