Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli
I picked up some amazing hake at the farm shop this weekend and really fancied pairing it with a bean stew
Seared hake. Butterbean, chorizo and olive stew. Purple sprouting broccoli
I picked up some amazing hake at the farm shop this weekend and really fancied pairing it with a bean stew
Cooking Instructions
- 1
Cut the chorizo into cubes and cook in a pan to release the oils
- 2
Cut the carrot, onion, garlic and red pepper into cubes
- 3
Finely dice the rosemary and deseed the olives
- 4
Add the ingredients to the pan with the chorizo to soften
- 5
After a few minutes add the beans, tomatoes, mixed herbs, salt and pepper to taste. Finally add the stock and reduce to a thick texture
- 6
Once the stew has reduced squeeze in the juice of half a lemon and stir in the paprika at the end to preserve the smokey taste.
- 7
Dice some garlic and sear the broccoli in a hot pan with the garlic and lemon olive oil. Season with salt and pepper
- 8
Season the hake with salt and pepper. Sear in the lemon olive oil.
- 9
✏️ Note: you will have to hold the fillet skin side down first for a few seconds to stop the fish curling up
- 10
Serve with a wedge of lemon
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