Heat 2 tsp olive oil in a pan over a medium-high heat and cook 180g chopped chorizo for 3-4 minutes until it starts to release its oils. Make space and nestle in 4 hake fillets, skin side down. Add 40ml white wine and cover with a lid so that the fish steams for 2-3 minutes. Add 1 x 400g tin of chopped tomatoes around the fish and cover again. Cook for another 4-5 minutes or until the fish is completely cooked through. Stir in 1 x 400g tin of chickpeas and warm through. Serve with baby boiled potatoes.
Hake with lemon and parsley clams
Season 4 hake fillets on both sides. Heat 2 tbsp olive oil in a large pan with a medium-high heat. Add 4 crushed garlic cloves and 1 sliced onion. Cook for two minutes, stirring. Add the hake, skin side down, and cook for 4-5 minutes, then flip over. Add 250ml white wine, 4-5 slices of lemon, 400g fresh clams and a large handful of chopped fresh parsley. Cook for three minutes, then remove the hake from the pan and transfer each one to a plate. Cook the clams for another 2-3 minutes or until they have all opened, then squeeze over the juice of 1 lemon. Divide the clams amongst the serving plates and pour over the remaining sauce in the pan. Garnish the dish with extra parsley and serve with crusty bread.
Hake in pistachio crumbs
Remove 50g pistachio nuts from their shells and whizz in a blender to form fine crumbs. Place the pistachio crumbs on a plate. Season 4 hake fillets with salt and pepper and squeeze over some lemon juice, then roll to coat in the crumbs. Heat 2 tbsp olive oil in a large pan over a medium-high heat. Add the hake and cook for 4-5 minute son one side until golden brown, then flip over and cook the other side for 2-3 minutes.
In a bag, combine the juice of 1 lime, 1 crushed garlic clove, tsp ground cumin, tsp chilli powder, 1 tbsp vegetable oil and some salt and pepper. Add 4 hake fillets, seal the bag and squash with your hands to coat the fish in the marinade. Place in the fridge for 15-20 minutes. Shred a small head of red or white cabbage and place in a large bowl with 1 sliced red onion and 4 tbsp chopped fresh coriander. Add 1 tbsp oil, the juice of 1 lime and some salt and pepper. Toss to combine and set aside. Preheat the oven to 200°C/180°C fan/gas mark 6. Transfer the fish to a baking dish, skin side down, and bake for 15 minutes or until completely cooked through. Flake the fish and serve with the slaw and some warmed corn tortillas, with your favourite sauce.
Hake, corn and potato chowder
Heat 1 tbsp olive oil in a large pan over a medium-high heat and cook 4 streaky bacon rashers for 5-6 minutes until crisp. Transfer to a plate lined with kitchen paper and set aside. In the same pan, cook 3 chopped spring onions and 1 crushed garlic clove for two minutes. Add 2 tbsp plain flour and cook for two minutes, stirring constantly. Peel 2 medium potatoes and chop into 1cm cubes. Add to the pan along with 500ml milk, 450ml vegetable stock, 2 tsp fresh thyme leaves and some salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Chop 300g hake into bite-sized pieces, then add to the pan along with 1 x 198g tin of sweetcorn and the reserved bacon. Simmer for five minutes. Stir in 50ml cream and heat through gently for 2-3 minutes. Ladle into bowls and serve.
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