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Pan-Roasted Hake with Chorizo and Chickpeas

This 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.

Hake Pan-roasted with Chorizo and Chickpeas

Pan-Roasted Hake with Chorizo and Chickpea Stew

Maison Mirabeau Wine
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine French
Servings 2 people


For the Chorizo and Chickpea Stew

  • 1 piece (250g) chorizo cut into large slices
  • 2 Red Onions sliced
  • 1 Celery Stick 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 Cooked Chickpeas rinsed and drained, net weight 440g
  • 1 Lemon Juiced
  • 1 Handful Parsley
  • 2 bay leaves
  • 2 sprigs Thyme
  • Olive Oil
  • Salt & Pepper

For the Fish

  • 2 Hake Fillets skin scored
  • 40 g Butter
  • 1 sprig Thyme
  • 2/3 cloves Garlic


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.
Keyword Chickpeas, Chorizo, Fish, Seafood Recipes
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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