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.
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