PAN-FRIED HAKE WITH SWEET SMOKY BEANS
A moreish combination of buttery hake with sweet and smoky chorizo beans.
SERVES 4
✣75g (2½oz) chorizo
✣1 onion, finely chopped
✣1 red pepper, finely sliced
✣1tsp smoked paprika
✣1 garlic clove, crushed
✣ 2-3 sprigs thyme, plus extra for garnish
✣ 50ml (2fl oz) white wine (or water)
✣ 100g (3½oz) cherry tomatoes
✣ 2 x 400g tins haricot beans, drained and rinsed ✣1tbsp olive oil
✣4 hake fillets, skin on
1 Remove the chorizo from the casing and finely mince together. Heat a frying pan over medium heat and add the chorizo. Cook for 1-2 mins to release the oils, then add the chopped onion. Fry for 5 mins, then add the pepper, paprika, garlic and thyme and cook for a further 5 mins.
2 Add the white wine or water, and cook out for 1 min before adding the tomatoes and beans. Reduce the heat slightly and cook for 15 mins. Season to taste.
3 Meanwhile, heat another pan on a medium heat with a splash of olive oil. Season the fish and place skin side down in the pan. Cook for around 4 mins until the skin is nice and crispy, then turn over to cook for a further 1 min – the cooking time will depend on the thickness of the fillet, so be careful not to overcook.
4 Add a spoonful of the beans onto a warm plate and top with the fish, skin side up. Garnish with fresh thyme.
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Denne historien er fra July 27, 2021-utgaven av WOMAN'S WEEKLY.
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