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

Food and Travel (UK) - - Contents -

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.

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