Pan-Roasted Hake with Chorizo and Chickpeas
Fish & Seafood · Main Course · Maison Mirabeau Wines · Provencal Recipes · TasteThis recipe comes from Chef Ben at Maison Mirabeau. He created the dish featuring pan-roasted hake in a warming stew of chickpea and chorizo. Hake is a white fish from the cod and haddock family, either of which would be fine substitutes. Here is how Chef Ben describes the fish, “I love hake, it’s just about strong enough to sit happily alongside the spicy stew but has a milder, almost sweeter flavour than cod, and certainly better value in my opinion.” Watch Ben’s video of the recipe preparation here.

Pan-Roasted Hake with Chorizo and Chickpea Stew
Hake is a mild, flaky fish that perfectly matches the robust flavours of chorizo and chickpeas' creamy texture. Enjoy this beautiful combination of protein and spices that is sure to impress dinner guests of any kind.
Ingredients
For the Chorizo and Chickpea Stew
- 1 piece (250g) chorizo cut into large slices
- 2 red onions sliced
- 1 stick celery chopped
- 3 garlic cloves finely chopped
- 1 tsp smoked paprika
- ½ tsp cumin seeds ground
- ½ tsp fennel seeds ground
- 80 ml Mirabeau Classic
- 2 tins chopped tomatoes
- 200 ml chicken stock
- 2 tins chickpeas cooked, rinsed and drained, net weight 440g
- 1 lemon juiced
- 1 handful parsley
- 2 bay leaves
- 2 sprigs thyme
- olive oil
- salt and black pepper
For the Fish
- 2 Hake Fillets skin scored
- 40 g butter
- 1 sprig thyme
- 2/3 cloves garlic
Instructions
For the Chorizo and Chickpea Stew
- Start by frying the chorizo in a heavy-bottomed pan. Once browned, remove the chorizo whilst leaving some of the fat still in the pan. In the pan, fry the spices, add the onion and celery with a sprinkle of salt. Cook for a few minutes or until softened, then add the garlic and herbs and cook for another minute.
- Deglaze the pan with the wine and reduce until nearly gone, then add the tomatoes and chicken stock. Bring to the boil, turn to low heat, and simmer for 10 minutes. Add the chickpeas, cook for a further 5 minutes and keep warm.
- When ready to serve add a good squeeze of lemon juice and season with salt and pepper to taste. Stir in a good handful of chopped parsley at the last moment.
For the Fish
- Meanwhile, put a frying pan on medium-high heat for the fish. Ensure the fish skin is dry and then season with olive oil and salt. Drizzle some olive oil in the pan and fry the fish skin side down for 2-3 minutes, once the skin is browned nicely, flip the fish and cook for a further minute. Add the thyme, garlic, and butter and baste the fish until cooked. You should be able to poke the fish with a skewer and feel no resistance. If you feel the fish is still a little firm keep it on the heat for another minute.
- Remove and rest for a couple of minutes whilst you plate the stew, serve the fish on top and garnish with a sprinkle of chopped parsley.
Tried this recipe?Let us know how it was!
More Fish Recipes to Try:
Roast Cod with a Lemon & Parsley Crust & Stuffed Courgette Flowers
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.
Check out this recipe
Mediterranean Fish with a Vegetable Tian
A tian is the Provencal name for a clay casserole dish (oven-friendly). It is also the name used to describe a layered baked dish, which can be savoury or sweet.
Check out this recipe
Cod with Tapenade Crust and Rosé Braised Fennel
This recipe has a few steps. However, as long as you prepare the fennel and black olive tapenade in advance, the cod takes no time to cook.
Check out this recipe
Cod Fish Steamed in Spinach Leaves and Ratatouille
This is a quick and easy way to enjoy cod, a light white fish that is made for pairing with colourful vegetables! Enjoy it with rice, pasta, or zucchini noodles for a lighter version. The white wine cream sauce is so full of flavour, you'll be sure to bookmark the page to make it again!
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Head to Puyméras for a Provencal LunchRelated Provence Articles
Recipe for Sisteron Braised Lamb with Orange and Fennel it’s Delicious
November 14, 2023
When the sun sets early on cold days, nothing is quite like the inviting aroma of Sisteron braised lamb simmered in the oven. Orange and fennel combine with the meat for a warm, zesty flavour. In Provence, lamb from Sisteron in the Alpes de Haute Provence is considered some of the best in the region. …
Easy Summer Recipe for Roasted Fish
September 1, 2016
This recipe for roasted salmon and cod is for fish lovers, who want to eat well and enjoy their rosé too.…
Vegetarian Les Petits Farcis a Favourite from Provence
November 3, 2020
Les petits farcis is a classic Provençal recipe made with seasonal vegetables and a sausage stuffing. The recipe below comes from the kitchen of Virginie Van Der Wees, a certified French teacher who lives near Aix-en-Provence. We have included only the vegetarian version of the stuffing, but you will find the traditional meat recipe and …
Roasted Peppers with Goat Cheese a Provencal Classic
April 21, 2023
As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade …
No Comment