hake with butterbeans and chorizo

This week I have made a one-pot meal that brings a bit of Spanish sun and flavour to an otherwise cold and wintery spell. When you make it home from work after a long day and a cold and wet commute, often the last thing you want to do is start preparing a meal. I have adapted this dish to make it very easy on you – and the washing up. One pot meals don’t have to be long slow braised dishes with beef or lamb, you can use the technique to make delicious, quick and fresh tasting family dinners.

Once you’ve made the base stew of beans the fish just simply steams on top of them, retaining all the flavour and nutrients. I would also urge you to try and use, as I have done here, hake – an incredibly under used fish that our Scottish fishermen have been catching in abundance round the coast and in the North Sea. It’s a member of the same family of fish as cod and haddock and can be used in place of its more popular cousins in recipes with ease – in fact this dish is usually made with cod and potatoes. I have used butterbeans as an alternative to potatoes here as they have a low glycaemic index making the dish lighter for those trying to cut down on their carb intake, without compromising on flavour. Enjoy.

Justin

Ingredients
The Method

serves 4

4, 225g portions of hake
50ml olive oil
2 onions, peeled and sliced
3 garlic cloves, peeled and crushed
2tsp paprika
100g chorizo, peeled and sliced into discs
2 tins butter beans, drained
100ml dry white wine
100ml water
sea salt and pepper

1.  Heat oil in a sauté pan or casserole dish, add onions and garlic and cook till soft.
2. Add the paprika and fry for 2 minutes, then add the chorizo and fry for another 2 minutes.
3. Stir in the butter beans, add the wine and water, season with some salt and pepper and simmer for about 3 minutes.
4. Season the hake well on both sides then place them on top of the beans, cover and simmer for 8-10 minutes, or until the hake is cooked through.
5. Serve with crusty bread and a green salad.