from For the Love of the Sea compiled by Jenny Jeffries,
recipe by Jon Cleave (Meze Publishing)
photography: Paul Gregory
A firm, meaty white fish like hake paired with smoky chorizo and smooth butter beans is a tried and tested combination that always tastes delicious. This easy dinner feels like a real treat on a weeknight for the whole family to enjoy. — Jon Cleave
Preparation time: 5 mins
Cooking time: 40 mins
Serves: 4
Ingredients
1 tbsp olive oil
1 large onion, chopped
100g chorizo, sliced
3 cloves of garlic, crushed
1 tsp paprika
250ml white wine
400g tinned chopped tomatoes
400g tinned butter beans
Handful of black olives, sliced
2-4 x 180-200g hake steaks
1 sprig of fresh parsley
1 lemon
Method
Heat the olive oil in a casserole dish, then add the chopped onion and sliced chorizo.
Cook gently until the pan is nice and sticky and the onion has reddened.
Add the crushed garlic and after a couple of minutes stir in the paprika. Pour in the white wine, tinned tomatoes, butter beans and sliced black olives. Give everything a good stir, then let it bubble away for 10 minutes or so on a medium heat.
Place the hake steaks on top of the chorizo, tomatoes and beans. Put the lid on the casserole dish, then transfer it to the oven and bake for 12 to 15 minutes at 180°c.
When the hake is done, top the dish with fresh parsley and serve with wedges of lemon for squeezing over the top.
Drinks tasted on air alongside the dish
Comments