Hake with Tomato and Chorizo Stew Recipe

The UK is home to a wealth of fantastic tasting seafood – and when it comes to cooking heart warming dishes, some of my seafood favourites are those that give a sense of luxury at home. One of my recent finds was a beautiful hake fillet with a Tuscan style tomato and chorizo stew. High in protein, and great for an easy dinner, check out the recipe below.

When it comes to cooking at home, I tend to think that simple is best. Over the last year, I’ve found more opportunities to try new recipes and learn new skills in the kitchen. There’s been a spike in the number of people who are seeking to buy local, and I’ve seen more and more people getting behind the foodie trend on instagram and pinterest.

Recipe inspiration is something that I’m often thinking about, whether it’s meals I’ve had on previous holidays, or new found flavours discovered from the recipe books. I love to try and recreate some of the best flavours and cuisines from around the world, and while I’m no expert in the kitchen, I do love a bit of a culinary challenge.

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and a culture built on great tasting food and wine. With a diet of rich tomato sauces, an abundance of fresh ingredients and keeping things super simple and relatively inexpensive – Tuscan cuisine lends itself to those starting out in the kitchen. This recipe combines classic mid-italian flavours with other winning mediterranean ingredients, and beautiful yet under utilised seafood from the UK – and it’s one of best things to cook if you’re trying to impress on a budget.

Preparation Method

Calories Per Portion: Approx. 430 kcal | Protein Per Portion: Approx. 45g

1. Heat the oil in a medium sized saucepan, over a gentle heat. Finely dice the red onion, and mince the garlic cloves. Add to the pan, and season with a little salt and pepper. Sweat gently for 2 minutes, until softened.
2. Cube the chorizo and add to the pan, toss with the dried oregano and paprika and fry until golden. Once cooked for around 2-3 minutes, add the chopped tomatoes.
3. Stir gently and crumble the stock cube into the pan. Add a squeeze of tomato purée and simmer for a few minutes. Add the drained chickpeas or butter beans and cook for 10-12 minutes, stirring occasionally.
4. Heat a little oil in a non-stick frying pan over a mild heat. Place the hake in the pan, skin side down, and cook on a moderate heat for 2 minutes. Season with a little paprika and black pepper. Once the skin is seared, flip over and cook for a further 2 minutes, or until the fish is cooked through (the cooking time will depend on the thickness of your fillet).
5. Serve the hake on a bed of the tomato and chorizo stew. Finely chop the fresh parsley and garnish with a couple of lime segments.

Top Tips for Seafood

The UK has over 100 species of seafood available to buy, which means you’ll never be short of choice when it comes to trying new, tasty and simple dishes!

If you’re looking to buy great seafood in the UK – then why not take a look at direct delivery services like The Fish Society who offer fantastic fresh seafood across the country direct from sea to plate. I work with them as one of their affiliate partners, and they’re now my go-to when it comes to buying fresh seafood products. Supporting a great business is great, and their products are fantastic.

Be sure to buy sustainable seafood where possible. By looking out for the MSC’s Blue Tick Label you can be assured that the fish and shellfish you’re buying has been caught in a sustainable way – meaning we’ll all be able to taste fantastic seafood for generations to come.

What’s your favourite seafood dish to cook at home? Be sure to let me know in the comments below!