For those of you who follow my rather chaotic and occasionally out of control meandering and ranting on the various forms of social media, you’ll by now know that I’ve a love of The Hake, we still don’t see enough of it in the UK, and I think that’s a real shame, I have it on my menu constantly, in one form or another!! I regard it that highly!! The Hake features in the first episode of my series Fish and Tips for Simply Good Food TV, In fact I’m probably photographed more with a Hake than I am with my Family!!!! 😉

This recipe I’m going to share with you is a real favourite of mine, combines many of the flavours I enjoy, The Hake obviously, but also clams, mussels and chorizo 

The Whole thing is cooked inside a bag in the oven, all of those flavours are retained perfectly, with the added bonus of clams and mussels which add that “seaside” smell, and the smokey flavour from the chorizo makes this dish absolutely stunning 

This recipe will serve 4 people 


4 on the bone Fresh Hake Fillets

150g of good quality cooking chorizo (go for the spicy one!) finely chopped 

1 good handful of fresh clean clams 

1 good handful of fresh clean mussels 

A good splash of dry white wine (if you wouldn’t drink it! Don’t cook with it!!)

A good handful of fresh parsley chopped 

A fresh leek finely sliced and washed well (grit ain’t good yeah?!!)

Squeeze of lemon 

Splash of double cream 


Place your beautiful Hake fillets onto four squares of tin foil 

Top each one with the chopped chorizo equally 

Now place the clams and mussels around each hake fillet

Fold the sides up carefully and add a good splash of white wine onto each

Sprinkle over the parsley 

Season well with salt and pepper 

Seal up your parcels really tightly 

Place on a baking sheet and put in a preheated oven 200c for 10 minutes 

In a pan sweat the leeks in some butter until nicely soft

Add a good splash of double cream and season to taste 

Remove your hake from the parcel, divide the leeks between 4 warm plates 

Serve the hake on top of the leeks, spoon the delicious mussels and clams around, add a good squeeze of lemon 

And serve 

You will never get tired of this dish, it’s fantastic and so easy



Here’s the link to my first Show, Fish and Tips, Cooking out doors using The Stunningly Beautiful Hake 

See My new series Fish and Tips on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores.
Apple available at
Android available at

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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