Recipe published in Feast, Issue 29 – September 2018
200g of cooking chorizo, sliced
1 medium red onion, diced
1 aubergine, diced
1 courgette, diced
1 red pepper, diced
1 clove garlic, crushed
1 tin of cooked butter beans
200g of cherry tomatoes, halved
small pack of fresh green beans
splash of balsamic vinegar
splash of white wine
sprig of fresh oregano
1. Put the sliced chorizo in a cold sauté pan and place it on a low to medium heat. Cook for 8 to 10 minutes turning occasionally, after this time remove the chorizo (leaving the chorizo oil in the pan) to an ovenproof dish, mix with the cherry tomatoes and a good twist of black pepper and put in an oven on a low heat.
2. Turn the chorizo pan up to a medium heat and lay the Hake in it skin side down, do not shake the pan or try to move the fish for at least three to four minutes or it will stick and you won’t get crispy skin.
3. In a sauce pan, fry the diced vegetables and garlic in a little olive oil until softened (about 5 minutes) when soft add the white wine, passata, balsamic vinegar and oregano and cook for a further five minutes. Now add the butter beans and heat through, about two or three minutes more.
4. The hake should now be almost fully cooked through, so spoon the hot chorizo oil over the fish which will finish it cooking from the top (you could turn it over to finish it if you like).
Serve the hake on top of the vegetable stew, scatter the cherry tomatoes and chorizo over and a few steamed green beans.