Olive Magazine
A hake and pepper dish

Spanish-style hake

Published: February 24, 2021 at 12:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal523
fat28.3g
saturates7.8g
carbs14.5g
sugars12.7g
fibre5.7g
protein41.8g
salt2.5g
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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

  • 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

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
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