A hake and pepper dish

Spanish-style hake

  • serves 4
  • Easy

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


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 mackerelpatatas bravas and more Spanish-style recipes.



  • olive oil 3 tbsp
  • onions 2, thinly sliced
  • red and yellow peppers 1 of each, cut into strips
  • courgettes 2, halved and sliced
  • chorizo 200g, skinned and cubed
  • smoked paprika 2 tsp
  • white wine 200ml
  • chicken stock 250ml
  • orange 1
  • hake fillets 4
  • flat-leaf parsley a handful, chopped
  • crusty bread to serve


  • 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

Nutritional Information

  • Kcals 523
  • Fat 28.3g
  • Saturates 7.8g
  • Carbs 14.5g
  • Sugars 12.7g
  • Fibre 5.7g
  • Protein 41.8g
  • Salt 2.5g