First make the chorizo sauce. Place the tomatoes in boiling water for one minute, then use a knife to remove the skin and then finely chop them. Put the peppers under a hot grill, turning regularly until all the skin is charred, remove the skin and remove the seeds and stalk and finely chop the pepper flesh.
In a pan, sweat off the onion and garlic in a little oil until they are soft. Add the tomatoes and red peppers and the chorizo and continue to cook for 10 minutes or until the chorizo is soft. Stir in the tomato puree and kelp cook on a low heat for another 5 minutes. Remove the kelp and put everything else into a blender, season well and pulse until the sauce is smooth (you can add some olive oil while blending for a better consistency) Set aside until service.
For the mash, peel and chop the potatoes and boil in some salted water until they are soft and tender and strain. Mash them until smooth and then beat in the butter, cream and the vanilla seeds and season to taste.
Season the hake fillets and put a pan on a medium heat. Pan-fry the hake skin side down for 3-4 minutes then add some butter to the pan and flip it over for another 2-3 minutes to finish cooking.
To serve, put some vanilla mash on the dish. Place the hake fillet on top and garnish with the smokey chorizo sauce.