Smoky hake tail steaks with bean and chorizo broth and shredded greens

SERVES 4 1tsp black pepper

2tsp smoked sweet paprika 1tsp sea salt

750g hake, tail end

4tbsp olive oil

3 jumbo spring onions, sliced 2 garlic cloves, peeled and crushed

250g Maris Piper potatoes, peeled and cut into 2cm cubes 700ml fish stock

125g spring greens, shredded 1 x 400g tin cannellini beans, drained and rinsed

8 x 175g puchero (cocktail size) chorizo, sliced in half Preheat the oven to 220C/425F/ Gas 7. Mix together the pepper, paprika and sea salt in a small bowl. Drizzle 1 teaspoon olive oil over the fish then rub the salt mix over the skin and set aside.

Heat 2 tablespoons of the oil in a soup pan, add the spring onions and sweat gently for 3 minutes. Add the garlic and potatoes and stir a few times to prevent sticking. Add the fish stock and 500ml water, bring to the boil and cook until the potatoes are tender. Add the shredded spring greens and cannellini beans then cook for a further 5 minutes.

Using a sharp knife, cut the fish into 4 steaks and sit them on an oven tray lined with foil and cook in the oven for 8-10 minutes.

Meanwhile, add 1 tablespoon of the oil to a frying pan and cook the chorizo over a low heat for

1-2 minutes. Remove from the pan and drain on some kitchen paper, reserving the oil in the pan.

When the fish is cooked, serve the broth with the chorizo and a piece of fish on top, drizzling over the oil from the pan to finish.