Spectacular Spanish Hake
Hake is a super sustainable fish and I absolutely love its flavour and texture. However, it seems that people are still sticking to names they know when they go to the supermarket so this blog post is sort of a plea for you to give this lovely fish a go!
Sweet, smokey, fresh, juicy, vibrant, intense, delicious... I could go on. This dish really tastes amazing and not only that it's incredibly well-balanced, it's good for you and it could not be easier to make. Ideal for any day of the week and even impressive enough for a dinner party, this meal will make you a hake-lover like me!
Spectacular Spanish Hake
Serves 4
For the wedges:
800g potatoes, cut into wedges
3 tbsp olive oil
For the Mediterranean veg:
2 courgettes, sliced
2 small red onions, cut into quarters
175g pitted olives (kalamata are my favourite!)
small bunch of fresh thyme
2 tbsp olive oil
salt and freshly ground black pepper
For the hake:
50ml olive oil
2 onions, sliced thinly
6 garlic cloves, sliced
2 tsp paprika
100g chorizo sausage, sliced
1 large pepper, diced
85ml dry white wine, such as Albarino
200ml chicken stock
4 x 225g hake steaks
salt and freshly ground black pepper
Preheat the oven to 200C.
Heat a pan of water over a high heat until boiling. Add the potato wedges and cook for 5 minutes. Drain thoroughly, then transfer to a roasting tin along with 3 tbsp olive oil. Toss to coat and season well with salt and pepper. In a separate roasting tin, place the Mediterranean vegetables along with the olives, thyme, olive oil and plenty of salt and pepper. Roast the wedges and vegetables for 40 minutes, shaking halfway through the cooking time.
Heat the olive oil in a terracotta cazuela pot or a flameproof casserole pan. Add the onions and garlic and cook gently until soft. Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and diced pepper and fry for another 3-4 minutes.
Pour in the wine and stock, season with some salt and pepper and simmer for about 10 minutes, until the liquid has reduced a little. Season the hake steaks well on both sides. Put them on top of the onion mixture, cover and simmer for 8-10 minutes, until the hake is cooked through.
Serve the hake alongside the wedges and roasted vegetables and spoon the chorizo and onion sauce over the top.
Sweet, smokey, fresh, juicy, vibrant, intense, delicious... I could go on. This dish really tastes amazing and not only that it's incredibly well-balanced, it's good for you and it could not be easier to make. Ideal for any day of the week and even impressive enough for a dinner party, this meal will make you a hake-lover like me!
Spectacular Spanish Hake
For the wedges:
800g potatoes, cut into wedges
3 tbsp olive oil
For the Mediterranean veg:
2 courgettes, sliced
2 small red onions, cut into quarters
175g pitted olives (kalamata are my favourite!)
small bunch of fresh thyme
2 tbsp olive oil
salt and freshly ground black pepper
For the hake:
50ml olive oil
2 onions, sliced thinly
6 garlic cloves, sliced
2 tsp paprika
100g chorizo sausage, sliced
1 large pepper, diced
85ml dry white wine, such as Albarino
200ml chicken stock
4 x 225g hake steaks
salt and freshly ground black pepper
Preheat the oven to 200C.
Heat a pan of water over a high heat until boiling. Add the potato wedges and cook for 5 minutes. Drain thoroughly, then transfer to a roasting tin along with 3 tbsp olive oil. Toss to coat and season well with salt and pepper. In a separate roasting tin, place the Mediterranean vegetables along with the olives, thyme, olive oil and plenty of salt and pepper. Roast the wedges and vegetables for 40 minutes, shaking halfway through the cooking time.
Heat the olive oil in a terracotta cazuela pot or a flameproof casserole pan. Add the onions and garlic and cook gently until soft. Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and diced pepper and fry for another 3-4 minutes.
Pour in the wine and stock, season with some salt and pepper and simmer for about 10 minutes, until the liquid has reduced a little. Season the hake steaks well on both sides. Put them on top of the onion mixture, cover and simmer for 8-10 minutes, until the hake is cooked through.
Serve the hake alongside the wedges and roasted vegetables and spoon the chorizo and onion sauce over the top.
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