A hake and pepper dish

Spanish-style hake

Name: Spanish-style hake
Total time: 45 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 3 tbsp olive oil; 2 onions thinly sliced; 1 of each red and yellow peppers cut into strips; 2 courgettes halved and sliced; 200g chorizo skinned and cubed; 2 tsp smoked paprika; 200ml white wine; 250ml chicken stock; 1 orange; 4 hake fillets; a handful flat-leaf parsley chopped; crusty bread to serve

Adam Bush

Published: February 24, 2021 at 12:33 PM

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Serves 4

Easy

Total time: 45 mins

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Chorizo brings savoury heat to this veg-filled stew. Topped with meaty hake fillets and vibrant slices of orange, it makes for a flavour-packed supper

Low calorie

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Alternatives

Complete the dish

Try this Spanish-style hake, then check out our Mediterranean baked hake, grilled hake, hake curry and more hake recipes. Also take a look at our Spanish mackerel, patatas bravas and more Spanish-style recipes.

Ingredients

Nutrition

3 tbsp olive oil
2 onions

thinly sliced
1 of each red and yellow peppers

cut into strips
2 courgettes

halved and sliced
200g chorizo

skinned and cubed
2 tsp smoked paprika
200ml white wine
250ml chicken stock
1 orange
4 hake fillets
a handful flat-leaf parsley

chopped
crusty bread

to serve

Nutrition: per serving

kcal523

low
fat28.3g
saturates7.8g
carbs14.5g
sugars12.7g
fibre5.7g
protein41.8g
salt2.5g

Method

step 1

Heat the olive oil in a large shallow casserole and cook the onions, peppers and courgettes over a high heat for 10 minutes until charred and softened, then turn down the heat to medium and add the chorizo. Cook for 5 minutes until the oil has turned red and the chorizo is starting to crisp. Add the paprika and cook for 30 seconds before pouring in the wine. Bubble for 2 minutes then add the stock.
step 2

Use a serrated knife to remove the peel from the orange, then cut it into ½cm slices. Put this on top of the vegetables in the pan. Lay the hake fillets on top of the orange slices, season well and reduce the heat to a simmer. Put on the lid and simmer for 10 minutes or until the hake is just cooked through.
step 3

Scatter over the parsley and serve with crusty bread and a salad, if you like.

In the mood for fish tonight? Try more delicious hake recipes

Grilled hake with smoky chickpeas, preserved lemon and kale

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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