Here’s a lovely simple, tasty Hake recipe, fit for any occasion, the flavours of the chorizo and smokiness of the paprika are a perfect match, and the adding of the potatoes makes this a one pot wonder
Now you know that I’m a lover of Hake, I make absolutely no secret of the fact!! I think it’s my all time favourites, I’ve almost stopped using Cod and Haddock in favour of this much underrated fish
But if you want you can use either of them it’ll work equally as good
1 200g piece of cooking chorizo
1 good splash of rapeseed oil
1 large red pepper
1 large white onion
4 cloves garlic crushed
500 baby potatoes
200ml dry white wine or dry vermouth
1 good pinch of smoked sweet paprika
2 large fillets of fresh Hake about 200g each
Peel the chorizo and cut into cm pieces
Heat the rapeseed oil in a large pan over medium high heat and fry the chorizo until it is well browned. This will help release those fantastic smokey chorizo oil smells we want
While the chorizo is frying, peel and thinly slice the onion into half moons
Core the pepper, and slice into large pieces
Add the onions and peppers to the pan and fry gently until they begin to soften.
Slice the baby potatoes lengthways into thin 1 cm slices.
Now add the garlic, smoked paprika and a pinch of salt to the pan and mix well.
You can now add the potatoes, Turn the heat up slightly
Pour in the wine or vermouth and let it reduce away for about 1 minute
Add the water, cover and simmer gently for about 20 minutes or until the potatoes are tender but not falling apart.
Season the Hake really well with salt and pepper and place it in the pan, skin side down.
Cover with a lid, or tin foil and leave it to steam for 6-8 minutes
Your Hake should be white and beautifully opaque. Don’t over cook the Hake, it really doesn’t need to be well done!!
Serve onto warm plates, this really is a fantastic way of cooking Hake, give it a whirl, you’ll love it