Steamed Hake with Chorizo Cassoulet and Roasted Red Pepper & Smoked Paprika Sauce.
- 4 x (150g) Hake Fillets, bin boned skin on
- 1 tbsp rapeseed oil
- 100g (4oz) raw chorizo, skinned and diced
- 150ml vegetable stock
- 400g (14oz) can mixed beans, drained and rinsed (such as haricot, cannellini, borlotti and black-eyed beans)
- 1 tbsp softened butter
- 2 tsp chopped fresh flat-leaf parsley
- 1 tsp snipped fresh chives
- Sea salt and freshly ground black pepper
Roasted Red Pepper & Smoked Paprika Sauce
- 1 tbsp Rapeseed Oil
- 1 x Shallot. Finely diced
- 3 x Roasted Red Peppers, diced (from a jar is fine)
- 1 tbsp tomato puree
- 1 tsp Smoked Paprika
- 300ml Vegetable Stock
- 2 tbsp Cream
- Salt & Pepper
For the hake
- Using a boiling pot of water & steamer, season the hake. Lightly rub the skin side with rapeseed oil. Place a small sheet of parchment paper in the base of the steaming basket. This helps maintain the shape of the fish.
- Gently place the hake fillets flesh side down on the parchment and cover with a lid. Cook for approximately 10-12 minutes depending on the size of the fillet.
- To check that the fish is cooked, place a skewer into the thickest piece of the fish, if the skewer comes out hot the fish is cooked through.
For the cassoulet
- Pour the stock into a pan along with the cooked chorizo and the mixed beans and bring to the boil, then reduce the heat and simmer for a few minutes, until warmed through.
- Season to taste, then whisk in the butter and stir in the parsley and chives. Spoon some chorizo cassoulet in the centre of each warmed plate.
For the roasted red pepper & smoked paprika sauce
- In a medium pot, heat the rapeseed oil. Add in the diced shallot and sauté until soft. Add in the diced roasted red peppers, tomato puree, and smoked paprika.
- Stir for one minute to combine.
- Slowly pour in the vegetable stock and allow to simmer for 3-4 minutes. Add in the cream & remove from the heat
- Using a hand blender blitz the sauce until a nice foam texture.